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Categories:
onion garlic butter coriander seed cumin chile fresh tomatoes potatoes bell pepper vegetable stock corn milk monterey jack cheese salt fresh ground black pepper
Viewed: 24 - Published at: 2 years agoIngredients
- 1 cup onion, chopped
- 1 garlic clove, minced
- 3 tablespoons butter or 3 tablespoons vegetable oil
- 1 teaspoon coriander seed, ground
- 1 teaspoon cumin seed, ground
- 1 tablespoon chile, minced (or to taste)
- 1 1/2 cups fresh tomatoes, chopped
- 2 cups potatoes, diced
- 1 bell pepper, chopped (a combination of colored ones is nice)
- 2 cups vegetable stock
- 2 1/2 cups corn, fresh cut from the cob (or frozen)
- 1 cup milk
- 1/2 cup monterey jack cheese, grated
- salt, to taste
- fresh ground black pepper, to taste
Method
- In a soup pot, saute the onions and garlic in the butter or oil on low heat for about 10 minutes, until the onions are very soft.
- Add the coriander, cumin, and chiles; saute for 2 minutes.
- Add the chopped tomatoes and cook until they are juicy.
- Add the potatoes, bell peppers and vegetable stock; cover and simmer until the potatoes are tender, about 10 minutes.
- Add the corn and heat thoroughly.
- In a blender, puree about half of the soup with the milk and cheese.
- Stir the puree back into the soup pot.
- Add salt and pepper to taste.
- Heat slowly until the soup is hot but not boiling.
