Weight Watchers Mexican-Inspired Zero Points Value Soup - cooking recipe

Ingredients

200 g sugar snap peas
3 fresh garlic cloves, minced
2 small zucchini, cubed
1 jalapeno pepper, finely chopped
400 g diced tomatoes, canned
25 g green chilies
1 medium onion, chopped
1/2 teaspoon cumin
1 teaspoon fresh oregano
1440 ml vegetable stock
2 roasted peppers
2 tablespoons chipotle hot sauce
3/4 teaspoon salt
2 tablespoons fresh lime juice
25 g fresh coriander, chopped

Preparation

Put sugar snap beans, garlic, zucchini, chopped tomatoes, green chilli, onion, green pepper, cumin, oregano and vegetable into a large soup pot. Puree roasted peppers with chipotle sauce and jalepeno in a blender or food processor, and add to soup.
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.