pepper & tomato soup

How To Make pepper & tomato soup

• 1

  Remove stems, seeds and veins from chiles.
• 2

  Tear flesh into a few large pieces, cover with 1 cup water in small saucepan and bring to boil.
• 3

  Simmer 20 minutes, then puree in blender.
• 4

  Heat oil in pan and add onions, bay leaves, cloves, coriander, parsley and garlic.
• 5

  Cook over medium heat several minutes until onions have begun to soften, then add salt, peppers and cabbage.
• 6

  Stir to combine and coat vegetables with oil.
• 7

  Add 1/2 cup water or stock, cover pan and cook over low heat 10 minutes.
• 8

  When vegetables have wilted, stir in 1/4 cup pureed chiles or 1 to 2 teaspoons chile powder.
• 9

  Add tomatoes, their juice and remaining water or stock.
• 10

  Bring to boil, then reduce heat, cover and simmer very slowly 30 minutes.
• 11

  When finished cooking, remove bay leaves and puree soup until completely blended.
• 12

  Return it to pan and season with salt, if needed. Add more chile if desired.
• 13

  Serve soup with a sprinkling of chopped cilantro.
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