Southwestern corn & 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 :)