Jalapeno Soup (Vegetarian - Not Vegan)

[Guest guest]

Prep Time: 10 minutes

Cook Time: 15 minutes

 

Serves: 2

Ingredients:

Jalapeno Peppers – 2 or to taste, seeded, sliced

Oil – 1/2 Tbsp

Garlic – 2 cloves

Onion – 1/2 medium, chopped

Green Bell Pepper – 1/2, chopped

Tomato – 1/2 medium, chopped or 1/2 cup (canned) diced tomato

Cilantro (Coriander) – 5 sprigs

Cumin Powder – 1/4 tsp

Salt – to taste

3 tbsp Sour Cream (omit to make vegan, just as good without)

14oz vegetable Stock

 

Method:

1. Heat Oil in a medium skillet on medium heat.

2. Add Garlic, Onion and saute for 30 seconds.

3. Add in Bell Pepper, Tomato, Jalapeno Peppers, Cilantro and Cumin Powder. Cook

for approx 3 minutes until tomatoes soften.

4. Transfer vegetables to a blender, add a little Broth/Stock to help in

grinding to a smooth paste.

5. Transfer mixture into a small pot and add remaining Broth/Stock.

6. Add Salt and allow soup to come to a boil and continue to cook for 2 minutes.

7. (if desired) Add Sour Cream to achieve desired consistency. (Tip – add a

little hot soup to the sour cream to dissolve it before adding to the pot)

10. Allow soup to come to a boil once again and switch off stove.

11. Serve hot.

 

With 2 jalapenos, I didn't find it all that spicy but very mild.

 

Modified from Source: http://www.showmethecurry.com