Cooked tomatoes provide tons of lycopene, but this recipe also has lots of cilantro, which is high in fiber and antioxidants, and some jalapeño pepper, which has been found to aid in weight loss.
- Cook Time
- Prep Time
- 1 tablespoon extra virgin olive oil, such as Colavita
- 1 small bunch scallions, cut into thirds
- 1 carrot, chopped
- 1 bunch fresh cilantro stems
- 4 cloves garlic
- 1 jalapeño pepper, seeded, chopped
- 1 (8-ounce) jar roasted red peppers
- 1 (28-ounce) can whole peeled tomatoes
- 16 - 32 ounces water
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 2 limes
- 2 avocados, diced
- 1 jalapeño pepper, seeded, finely diced
- 1 bunch of fresh cilantro leaves, chopped
- Juice of 1 lime
- Kosher salt
1. Heat a large soup pot over medium heat.
2. Add oil, scallions, carrots, cilantro stems, garlic, jalapeño, roasted peppers, and tomatoes. Mix well.
3. Add 1⁄2 to 1 can full of water (1⁄2 can for thicker soup), salt and pepper.
4. Bring soup to a boil and cook, covered, for 5 minutes.
5. Meanwhile prepare avocado topping: Toss avocado, jalapeño, cilantro, and lime juice in a medium bowl. Season to taste with salt.
6. Using a standing or immersion blender carefully puree soup and taste to adjust seasoning.
7. Squeeze in lime juice.
8. Serve soup with a spoonful of avocado topping and quesadilla triangles for dipping.
- Serving Size: 6
- Calories: 150
- Carbohydrate Content: 16 g
- Fat Content: 10 g
- Fiber Content: 8 g
- Protein Content: 3 g
- Sodium Content: 737 mg
- Sugar Content: 6 g