Southwestern Corn & Potato Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Finely chopped onions,
2 Cloves: garlic, minced
1 small: Fresh chile, seeded and
Minced,
1/4 tsp: Salt,
4 cup: Vegetable broth,
2 tsp: Ground cumin,
1 medium: Sweet potato, diced
1 small: Red bell pepper, finely
Chopped,
3 cup: Fresh or frozen corn kernels,
Reduced-fat sour cream and,
Chopped cilantro leaves,
For garnish,
Directions:
In a covered soup pot, simmer the onions, garlic, chili and salt in 1
cup of the vegetable stock for about 10 minutes, or until the onions
are soft. In a small bowl, make a paste with the cumin and 1
tablespoonful of the broth, stir it into the pot and simmer another 1
to 2 minutes. Add the sweet potatoes, and remaining broth and simmer
for about 10 minutes, until the sweet potato softens. Add the bell
pepper and corn and simmer, covered for another 10 minutes, or until
all the vegetables are tender. Puree about half of the soup in a
blender and return it to the pot. The soup will be creamy and thick.
Add another cup of vegetable broth if desired, plus additional salt
to taste. Gently reheat on low heat. Top with a dollop of sour cream
and chopped cilantro.
From The Austin American Statesman typed by jessann :)
Source from luhu.jp
cup of the vegetable stock for about 10 minutes, or until the onions
are soft. In a small bowl, make a paste with the cumin and 1
tablespoonful of the broth, stir it into the pot and simmer another 1
to 2 minutes. Add the sweet potatoes, and remaining broth and simmer
for about 10 minutes, until the sweet potato softens. Add the bell
pepper and corn and simmer, covered for another 10 minutes, or until
all the vegetables are tender. Puree about half of the soup in a
blender and return it to the pot. The soup will be creamy and thick.
Add another cup of vegetable broth if desired, plus additional salt
to taste. Gently reheat on low heat. Top with a dollop of sour cream
and chopped cilantro.
From The Austin American Statesman typed by jessann :)
Source from luhu.jp