eggplant and zucchini soup, caldo de calabacitas y berengena

Ingredients For eggplant and zucchini soup, caldo de calabacitas y berengena

• 1 lg

  or two small egg plants peeled and cut into small cubes
• 2 md

  zucchini cut into small cubes
• 1 md

  sweet onion diced
• 1 sm

  jalapeno pepper seeded and veins removed diced small
• 4 md

  yellow gold or red potatoes washed and diced into small cubes
• 1 bunch

  fresh cilantro leaves diced about 1/2 cup
• 2 md

  plum tomatos diced
• 4 clove

  fresh garlic mashed or put through a garlic press
• 1 lg

  can whole tomatos in their juice, mash tomatos down
• 1/4 c

  good red table wine i use merlot or burgandy any good red wine will do.
• 1 lg

  bay leaf
• 1/2 tsp

  dried oregano
• 1/4 tsp

  cumin powder
• 1/2 tsp

  garlic powder
• 1/2 c

  good virgin olive oil
• 1/4 tsp

  cayanne pepper optional
• 1/4 tsp

  fresh ground black pepper
• 1 qt

  rich chicken broth or vegetable broth
• 1 c

  grated oaxaca cheese or queso fresco
• 1 lg

  loaf or baguette of french or italian bread
• 1 Tbsp

  sea salt
• 1 sm

  packet goya seasoning with culantro and achiote