Mexican-Inspired Zero Points Soup

Mexican-Inspired Zero Points Soup 

Serves 12

Points per serving: 0

200 g sugar snap peas, cut into bite-size pieces

3 cloves garlic, fresh, minced

2 medium courgettes, cubed

400 g canned, chopped tomatoes

25 g fresh red or green chillies

1 medium onions, chopped

1 medium red green or yellow peppers, chopped

½ tsp ground cumin

1 tsp fresh oregano

1440 ml vegetable stock,

¾ tsp salt

2 tbsp fresh lime juice

25 g fresh coriander, chopped

Put sugar snap peas, garlic, courgettes, jalapeno, chopped tomatoes, chilli, onion, pepper, cumin, oregano and vegetable into a large soup pot. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.

Stir in salt, lime juice and coriander. Serve.