Garden and table
2 medium yellow onions, chopped
3-4 garlic cloves
2 T EVOO
1 jar (7oz) roasted sweet peppers, undrained and chopped (roasted my own peppers)
1 can (4oz) chopped green chilies, drained
1 t ground cumin (she recommended 2 T)
1 t salt
Didnt have 1 t ground coriander
3 C diced potatoes
2 c chopped tomatoes
3 C vegetable broth
2 T minced fresh cilantro
1 T lemon juice
Didnt have 1/2 C cream cheese ( or coconut milk)
method:
1. In your soup pot, saute onions in oil until tender. Stir in the roasted peppers, chilies, cumin, salt, and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth, bring to a boil.
2. Reduce heat and cover. Simmer for 10-15 minutes until potatoes are tender. Pull off heat.
3. Pour half the soup into a blender and puree with cream cheese until smooth. Pour back into the soup pot with the other half of the soup. Heat through again on medium. Stir in cilantro and lemon juice. Serve warm.
10/4/18 I added too many potatoes so I poured half the soup in the blender and pureed it a bit, it turned out amazing
No comments:
Post a Comment