Southwestern corn and potato soup

4 Servings

Ingredients

Quantity Ingredient
1 cup Finely chopped onions
2 Cloves garlic, minced
1 small Fresh chile, seeded and
Minced
¼ teaspoon Salt
4 cups Vegetable broth
2 teaspoons Ground cumin
1 medium Sweet potato, diced
1 small Red bell pepper, finely
Chopped
3 cups 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 :) Posted to MM-Recipes Digest V3 #349 From: jessann doe <jessann@...> Date: Sat, 21 Dec 1996 09:56:07 -0600

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