1 cup quartered zucchini (cut lengthwise, then in half again and chopped)
4 cups low sodium vegetable stock
1 teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon dried ginger
1/2 teaspoon whole fennel seeds
1/4 teaspoon freshly ground black pepper
Instructions
In a medium to large stock pot over low to medium heat add olive oil, garlic, onions, carrots and celery. Saute until softened, about 5 minutes.
Add additional vegetables — mushrooms, bell pepper and zucchini — and all spices and continue to saute over medium heat until just softened, about another 5 minutes.
Once vegetables are just tender to fork add low sodium vegetable stock and bring to a boil.
Serve warm.
Notes
Nutrition Facts (per serving, for 6 servings): 54 calories, 1.6g fat, 111mg sodium, 8.5g carbohydrates, 1.5g fiber, 1.2g protein
