Category

 Mexican

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Recipe

Ingredients
12eachgreen onions, (spring onions) sliced
2eachsundried tomatoes, dry packed, chopped
2eachcarrot, chopped
1eachred bell pepper, chopped
1eachchilli pepper, deseeded chopped, fresh
2eachgarlic cloves, crushed
1/2teaspooncumin, ground
1/2teaspooncoriander, ground
4 1/2cupswater
2eachvegetable stock cubes, or powdered stock
2eachpotatoes, cut into 1/2 inch cubes
1poundcorn, sweet frozen
1salt, to taste
1pepper, to taste
1cupskimmed milk
2tablespoonskimmed milk powder
3tablespooncoriander, chopped, fresh, garnish
3tablespoonmint, chopped, fresh, garnish

Directions:

Put the onions, tomatoes, carrots, red pepper, chilli, garlic and spices in a large heavy based saucepan with 1/2 to 1 cup of stock.

Cover and bring to boil and boil for 3-5 minutes. Stir in the potatoes and simmer for 3-4 minutes more until liquid has nearly gone.

Stir in remaining stock, simmer partially covered until the potatoes are almost tender, about 5 minutes. Stir in the corn, season with salt and pepper and simmer until all the veg are tender.

3. Take out 1 cupful and liquidise it. Return it to the pot. Mix together the milk and milk powder and add it to the soup. Simmer for another few minutes and adjust the seasoning.

Serve garnished with the fresh chopped coriander and mint.




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