SPICY RAINBOW AUTUMN SOUP

[Guest guest]

I made this last night, it was very warming and colorful. Great way

to use leftover salsa if you made too much for a party! You can

tame down the heat by using a milder salsa (no serranos) and green

pepper instead of the poblano pepper.

 

SPICY RAINBOW AUTUMN SOUP

 

2 cups day old salsa fresca (made with tomatoes, lime juice,

cilantro, onions, garlic, salt and serrano peppers)

2 onions, chopped

1 large carrot, diced

1 poblano pepper, diced

1 wax pepper, diced

1 red bell pepper, diced

2 ears of corn, kernels cut out

1 green zucchini, diced

1 wedge purple cabbage, chopped

1 can cannellini beans (or any bean of your choice, navy or great

northern would work well too)

Handful chopped fresh herbs: parsley, basil, marjoram, cilantro and

oregano (or equivalent in dried herbs)

2 tbsp olive oil

1 tbsp cumin seeds, whole

1 tbsp coriander seeds, crushed

1-2 tbsp yeast based vegetarian broth powder (or you can use liquid

vegetarian broth, 2 cups or so)

6 mexican or key limes

 

Preparation:

 

Heat oil in cast iron or clay pot and fry the cumin seeds and

crushed coriander until golden brown. Add onions and cook until

translucent, add carrot, cook another 5 minutes on medium heat. Add

remaining vegetables and cook until carrot and peppers are tender.

Add broth, herbs, beans, and salsa, and cook for about 30 minutes.

Taste and adjust seasonings. Serve in bowls with ½ lime juice

squeezed on soup bowls, add the half lime rind to the bowl since

rind has a nice flavor.

 

Serve with bread (I had it with dark rye/whole wheat), corn bread or

corn tortillas.