Spicy Mexican Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I had this at a fine Mexican restaurant and repeated it home with wonderful success. It's a great soup for company and to impress guests! One pours the broth into each bowl filled with precooked veges! . Ingredients:
sliced fresh avocado |
note: all veges precooked al-dente |
sliced green zucchini |
sliced yellow zucchini |
sliced mushroom |
red bell pepper cut in julienne |
green bell pepper cut in julienne |
shredded sweet carrot |
kernel corn |
cubed mild mexican cheese ( i.e similar to mozzarella ) |
chopped fresh cilantro |
slivered sliced mild variety of mexican red chili pepper |
beef broth ( season spicy with : salt, pepper, chili powder to taste ) |
Directions:
1. Adjust quantities of vegetables and broth as desired for servings.
2. Adjust broth seasoning as desired for hot and spicy flavor.
3. Into each soup bowl place some ripe avocado, some precooked al dente vegetables , cheese and cooked Mexican red chili pepper.
4. Place the seasoned broth into a ceramic pitcher at the table and pour the hot broth into each bowl over the vegetables.
5. Garnish with chopped parsley or cilantro if desired.
6. I even added a dollop of sour cream to the soup.
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