Pepper & Tomato Soup
Yield
6 servingsPrep
15 minCook
75 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
red hot chili pepper, dried
ground, or more |
|
| 3 | tablespoons |
olive oil
or sunflower seed oil |
|
| 2 | medium |
red onion
thinly sliced |
|
| 2 | each |
bay leaves
|
*
|
| ⅛ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
coriander
ground |
|
| 5 | each |
parsley sprigs
chopped |
*
|
| 4 | cloves |
garlic
peeled, coarsely chopped |
|
| 1 | x |
salt
|
*
|
| 1 | pound |
sweet red bell peppers
pimientos, thinly sliced |
|
| ½ | pound |
cabbage
savoy or smooth-skinned cabbage |
|
| 6 | cups |
stock
|
|
| 1 | pound |
tomatoes
very ripe, peeld, seeded, chopped, juice reserved |
|
| 1 | x |
cilantro
chopped, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
red hot chili pepper, dried
ground, or more |
|
| 45 | ml |
olive oil
or sunflower seed oil |
|
| 2 | medium |
red onion
thinly sliced |
|
| 2 | each |
bay leaves
|
*
|
| 0.6 | ml |
cloves
ground |
|
| 1.3 | ml |
coriander
ground |
|
| 5 | each |
parsley sprigs
chopped |
*
|
| 4 | cloves |
garlic
peeled, coarsely chopped |
|
| 1 | x |
salt
|
*
|
| 453.6 | g |
sweet red bell peppers
pimientos, thinly sliced |
|
| 226.8 | g |
cabbage
savoy or smooth-skinned cabbage |
|
| 1.4 | l |
stock
|
|
| 453.6 | g |
tomatoes
very ripe, peeld, seeded, chopped, juice reserved |
|
| 1 | x |
cilantro
chopped, for garnish |
*
|
Directions
Remove stems, seeds and veins from chiles.
Tear flesh into a few large pieces, cover with 1 cup water in small saucepan and bring to boil.
Simmer 20 minutes, then purée in blender.
Heat oil in pan and add onions, bay leaves, cloves, coriander, parsley and garlic.
Cook over medium heat several minutes until onions have begun to soften, then add salt, peppers and cabbage.
Stir to combine and coat vegetables with oil.
Add ½ cup water or stock, cover pan and cook over low heat 10 minutes.
When vegetables have wilted, stir in ¼ cup puréed chiles or 1 to 2 teaspoons chile powder.
Add tomatoes, their juice and remaining water or stock.
Bring to boil, then reduce heat, cover and simmer very slowly 30 minutes.
When finished cooking, remove bay leaves and purée soup until completely blended.
Return it to pan and season with salt, if needed.
Add more chile if desired.
Serve soup with a sprinkling of chopped cilantro.
