Mexican Vegetable Soup
3 medium carrots, diced
1/4 of head of green cabbage, diced thin
1/2 small sweet onion
1 large zucchini or yellow squash, diced
1 tbsp of trim bouillon mix or chicken bouillon (you can use in occasion but best used trim bouillon)
2 tsp of cumin powder
1 tsp of coconut oil
1/4 cup of chopped cilantro
3 to 4 cups fat free chicken broth or water
1 large whole jalapeño
Use about 1 cup of pollito to add to this recipe if you want protein in it.
S&P to taste
Add all veggies, spices and coconut oil in a saucepan. Stir to sauteed till soft. Add chicken broth, cilantro, and whole jalapeño. Simmer for about 15 minutes in medium high heat uncovered. Taste soup for salt and pepper.
For an E, add 3/4 cup brown rice or Spanish quinoa. Or add E fruits like mango or papaya.