Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Unsalted butter

  2. 1 tablespoon 15ml Onion - chopped (medium)

  3. 1 Garlic clove - minced

  4. 1 teaspoon 5ml Ground coriander seeds

  5. 1 teaspoon 5ml Ground cumin seeds

  6. 1 Jalapeno pepper - minced

  7. 2 Tomatoes - seeded and diced (medium)

  8. 2 Potatoes - diced (medium)

  9. 1 Red bell pepper - cored, seeded, and diced

  10. 1 teaspoon 5ml Coarse salt

  11. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  12. 4 cups 948ml Vegetable Stock - seeNote

  13. 5 Ears of corn - husked, and kernels removed

  14. 1 cup 237ml Milk

  15. 1/2 cup 73g / 2.6oz Grated Manchego cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Vegetable Stock" recipe which is included in this collection. Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and saute another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and Vegetable Stock. Cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat through another 2 minutes. In a blender, puree half of the soup with the milk and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve. This recipe yields 4 to 6 servings.


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