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Categories:
sugar snap peas garlic zucchini pepper tomatoes green chilies onion cumin fresh oregano vegetable stock peppers hot sauce salt lime juice fresh coriander
Viewed: 64 - Published at: 2 years agoIngredients
- 200 g sugar snap peas
- 3 fresh garlic cloves, minced
- 2 small zucchini, cubed
- 1 jalapeno pepper, finely chopped
- 400 g diced tomatoes, canned
- 25 g green chilies
- 1 medium onion, chopped
- 1/2 teaspoon cumin
- 1 teaspoon fresh oregano
- 1440 ml vegetable stock
- 2 roasted peppers
- 2 tablespoons chipotle hot sauce
- 3/4 teaspoon salt
- 2 tablespoons fresh lime juice
- 25 g fresh coriander, chopped
Method
- Put sugar snap beans, garlic, zucchini, chopped tomatoes, green chilli, onion, green pepper, cumin, oregano and vegetable into a large soup pot. Puree roasted peppers with chipotle sauce and jalepeno in a blender or food processor, and add to soup.
- Cover and bring to a boil over high heat.
- Reduce heat to low, and simmer, partly covered, for about 10 minutes.
- Stir in salt, lime juice and coriander.
- Serve.
