|Olive oil||2 Teaspoon|
|Onion||1 1⁄2 Cup (24 tbs), chopped|
|Red bell pepper||1 Cup (16 tbs), diced|
|Celery||2⁄3 Cup (10.67 tbs), diced|
|Carrot||1⁄2 Cup (8 tbs), diced|
|Garlic||2 Clove (10 gm), minced|
|Broccoli florets||2⁄3 Cup (10.67 tbs)|
|Zucchini||1⁄3 Cup (5.33 tbs), thinly sliced|
|Yellow squash||1⁄3 Cup (5.33 tbs), thinly sliced|
|Yellow cornmeal||1⁄3 Cup (5.33 tbs)|
|Scallions||1⁄4 Cup (4 tbs), thinly sliced|
|Parmesan cheese||2 Tablespoon, grated|
|Coriander||2 Teaspoon, chopped (fresh)|
1. In a large saucepan, heat the oil over medium heat. Add the onion, bell pepper, celery, carrot and garlic, reduce the heat to low and cook about 10 minutes, or until the onions are soft.
2. Increase the heat to high and add 6 cups of water. Bring the soup to a boil and add the broccoli, zucchini and yellow squash. Reduce the heat to medium-low and simmer about 7 minutes, or until the broccoli is tender.
3. Increase the heat to high and bring the soup to a rolling boil. Slowly pour in the cornmeal, whisking constantly. Continue whisking about 1 minute, or until the soup thickens. Remove the pan from the heat and ladle the soup into 4 bowls. Sprinkle each serving with scallions, Parmesan and coriander.