Source: dLife

A hearty vegetable soup made tangy with lime juice and spicy jalapeno peppers.

Servings

1 canola cooking spray
2 cup sliced carrots
1 cup chopped red bell peppers
0.75 cup fresh chopped celery
0.33 cup fresh chopped green onion
6 medium garlic cloves , minced
1 whole jalapeno pepper , finely chopped
6 cup low sodium vegetable broth
0.5 cup fresh lime juice (up to 3/4 cup)
0.5 tsp ground cumin
1 cup chopped tomato
0.5 cup fresh cucumber, peeled and chopped , seeded
0.5 medium avocadoes , peeled and chopped
0.75 tbsp fresh cilantro , finely chopped
1.5 cup plain croutons

1 Spray a large skillet with cooking spray and heat over medium heat.
2 Add carrots, pepper, celery, green onions, garlic, and jalapeno chili and saute for 5 minutes.
3 Stir in stock, lime juice, and cumin, and heat to a boil.
4 Simmer, covered, for 10-15 minutes or until vegetables are soft.
5 Ladle soup into bowls.
6 Add an equal amount of tomato, cucumber, and avocado to each bowl.
7 Sprinkle each with cilantro and croutons.

Lean chicken or light tofu can be added for protein.