Pepper & Tomato Soup1
By Just A Pinch KitchenCrew
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- red chiles
- 3 Tbsp
- olive oil
- medium red onions, thinly sliced
- bay leaves
- 5/8 tsp
- cloves, ground
- 1/4 tsp
- coriander, ground
- parsley sprigs, chopped
- garlic cloves, coarsely chopped
- salt to taste
- 1 lb
- red peppers or pimientos, thinly sliced
- 1/2 lb
- chopped savoy or smooth-skinned cabbage
- 6 c
- 1 lb
- very ripe tomatoes, peeled, seeded, chopped, juice reserved
- chopped cilantro
1Remove stems, seeds and veins from chiles.
2Tear flesh into a few large pieces, cover with 1 cup water in small saucepan and bring to boil.
3Simmer 20 minutes, then puree in blender.
4Heat oil in pan and add onions, bay leaves, cloves, coriander, parsley and garlic.
5Cook over medium heat several minutes until onions have begun to soften, then add salt, peppers and cabbage.
6Stir to combine and coat vegetables with oil.
7Add 1/2 cup water or stock, cover pan and cook over low heat 10 minutes.
8When vegetables have wilted, stir in 1/4 cup pureed chiles or 1 to 2 teaspoons chile powder.
9Add tomatoes, their juice and remaining water or stock.
10Bring to boil, then reduce heat, cover and simmer very slowly 30 minutes.
11When finished cooking, remove bay leaves and puree soup until completely blended.
12Return it to pan and season with salt, if needed. Add more chile if desired.
13Serve soup with a sprinkling of chopped cilantro.