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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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With fall quickly approaching, I'm looking to expand my collection of comforting soups. Though I have not tried this one yet, it looks like it has great possibilities. Ingredients:
4 medium potatoes, scrubbed unpeeled |
3 cups water |
1 tablespoon olive oil |
1 1/2 cups chopped onions |
2 garlic cloves, minced |
1 1/2 cups red peppers, diced |
1 1/2 cups anaheim chilies, diced |
1 cup soymilk or 1 cup low-fat milk |
1 teaspoon ground cumin |
1 teaspoon dried basil |
1 garlic clove, minced |
salt |
pepper |
scallion, chopped (optional) |
cilantro, chopped (optional) |
Directions:
1. Cut cleaned and unpeeled potatoes into large cubes (about 1 to 1 1/2 inches). Bring water and potatoes to a low boil, cooking until the potatoes are tender.
2. While potatoes are cooking, place oil and onions in a skillet and cook until onions are cooked soft and translucent but not brown. Add peppers, cumin, basil and garlic and continue cooking until peppers are tender, about 6-9 minutes.
3. Place potatoes and three quarters of the water into a blender or food processor, reserving the remaining water. Blend until smooth.
4. Return processed potatoes to pot, adding peppers and milk. Use reserved water to thin the soup further if desired. Warm over low heat until it is ready to serve.
5. Garnish with scallions or cilantro if desired.
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