Here's a very simple yet hearty soup for a winter's night in front of the log fire...
serves 4 as a main course with a crusty bread &/or green salad
2 tbsp olive oil
6 cloves garlic smashed and minced
1 1/2 cups minced onion
5 medium tomatoes peeled and chopped ( 2 cups)
1/2 cup chopped jalapenos( 3 ) or 2 tbsp chopped chipotle peppers
heat in a heavy bottomed skillet and saute for 3 mins.
Add 1 tbsp all purpose flour and stir well to combine then slowly add 2 quarts hot vegetable stock, stirring to blend in the flour.
add 3 cups peeled potatoes cut into 1/2 inch cubes
2 tsp salt
1 tsp ground black pepper
Cover pan and simmer for 25 mins.
Stir well then add
1 cup thinly sliced carrots
1 cup thinly sliced zucchini or yellow squash
Bring back to boil and simmer covered for 15 mins.
Check seasonings , and remove any scum.
Add 2 cups mild Cheddar or Monterey Jack cheese cut into 1/4 inch dice and serve in deep, warm bowls..yummy!
Variations:
may also add 1 cup minced parsley or cilantro to finish or even top with double cream/coconut cream
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