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Southwestern Corn Potato Soup




Source of Recipe


jsonline


List of Ingredients




1 cup finely chopped onions
2 garlic cloves, minced or pressed
1 small fresh chile, seeded and minced
Salt to taste (use sparingly with canned stock or stock made with vegetable cubes)
3 cups vegetable stock (divided)
2 teaspoons ground cumin
1 medium sweet potato, peeled and diced (about 2 cups)
1/2 red bell pepper, finely chopped
3 cups fresh or frozen corn kernels (may add 1 cup more to make it heartier)
Lime wedges (optional)
Finely chopped cilantro leaves (optional)


Recipe



In covered soup pot, simmer onions, garlic, chile and pinch of salt in 1 cup of the vegetable stock about 10 minutes, or until onions are soft.

In small bowl, make a paste with cumin and 1 tablespoon of stock from pot. Stir paste into pot, and simmer another 1 to 2 minutes. Add sweet potato and rest of stock and simmer about 10 minutes, until sweet potatoes soften. Add bell pepper and corn and simmer, covered, another 10 minutes, or until all vegetables are tender. Puree about half the soup in blender or food processor and return to pot. Soup will become creamy and thick. Add salt to taste and gently reheat over low heat to serve. If desired, serve with lime wedges and top with cilantro. Makes about 6 servings