Mexican Soup
Mexican Soup
Ingredients
- Corn ½ cup
- Oil 2 tbsp
- Onions, chopped 2
- Celery, chopped 1 tbsp
- Garlic 5 – 6 cloves
- Carrot chopped 1
- Salt to taste
- Coriander powder ½ tsp
- Cumin powder ½ tsp
- Vegetable stock 3 cup
- Jalapenos 1
- Red capsicum, chopped 1
- Fresh coriander leaves a few sprigs
Method
- Heat 2 tbsp oil. Add onions and celery. Crush garlic and add and sauté for 2 minutes.Add carrots, salt, coriander powder, cumin powder and mix well. Add vegetable stock, cover and cook for 2 minutes.Add half the corn, cover and continue to cook. Add jalapeno and cook till carrot is soft. Strain the stock into a bowl and put the solids into a mixer jar. Add ¼ cup cold vegetable stock and blend till smooth. Pour the stained stock back into the pan, add the puree and mix well and bring to a boil. Add the rest of the corn, most of the roasted capsicum and mix.aPour into a soup bowl and serve piping hot garnished with remaining roasted red capsicum and a sprig of fresh coriander leaf.
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