Summer Vegetable Soup

Summer Vegetable Soup
From: The New Mayo Clinic Cookbook, published by Mayo Clinic Health
Information and Oxmoor House, and winner of the 2005 James Beard award.
serves: 8

1 Tbsp olive oil
1 yellow onion, chopped
3 cloves garlic, chopped
4 plum (Roma) tomatoes, peeled and seeded, then diced
1 Tbsp chopped fresh oregano OR 1 tsp dried oregano
1 tsp ground cumin
4 cups vegetable stock or broth
1 bay leaf
1 carrot, peeled, halved lengthwise, and thinly sliced crosswise
1 yellow bell pepper, seeded and diced
1 zucchini, halved lengthwise and thinly sliced crosswise
1 Tbsp grated lemon zest
2 Tbsp chopped fresh cilantro (fresh coriander)
1/4 tsp salt
1/4 tsp freshly ground black pepper

In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the garlic and saute for 30 seconds; don't let the garlic brown. Add the tomatoes, oregano and cumin and saute until the tomatoes are softened, about 4 minutes. Add the stock and bay leaf and bring to a boil, then reduce the heat
to medium low and bring to a simmer. Add the carrot and bell pepper
and cook for 2 minutes. Add the zucchini and simmer until the vegetables are tender, about 3 minutes longer. Stir in the lemon zest and cilantro. Season with the salt and pepper. Discard the bay leaf. Ladle into individual bowls or mugs and serve immediately.

Serves: 8