Southwestern corn & potato soup
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Southwestern corn & potato soup
  Corn    Potato    Soups    Vegetarian  
Last updated 6/12/2012 1:23:50 AM. Recipe ID 57115. Report a problem with this recipe.
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      Title: Southwestern corn & potato soup
 Categories: Jaw, Soups, Vegetarian
      Yield: 4 Servings
      1 c  Finely chopped onions
      2    Cloves garlic, minced
      1 sm Fresh chile, seeded and
    1/4 ts Salt
      4 c  Vegetable broth
      2 ts Ground cumin
      1 md Sweet potato, diced
      1 sm Red bell pepper, finely
      3 c  Fresh or frozen corn kernels
           Reduced-fat sour cream and
           Chopped cilantro leaves
           For garnish
  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 :)

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Recipe ID 57115 (Apr 03, 2005)

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