Delicious veggie soup for cool Fall days and nights.
1 c. finely chopped onions
2 (*or more) cloves of garlic, minced or pressed
1 *medium fresh chili (such as jalapeno) seeded and chopped
3 cups vegetable or chicken stock (divided)
2 *t. ground cumin
1 medium sweet potato, peeled and diced (about 2 c.)
1/2 medium red bell pepper, diced
3 cups fresh or frozen whole corn kernels (can use 4 c.)
** to taste **
In a covered soup pot, add onions, garlic, chili and a pinch of salt to 1 c. of the broth and simmer for about 10 minutes until onions are soft.
In a small bowl make a paste with the cumin and 1 T of the broth from the pot. Stir the paste into the pot and let simmer for another minute or two.
Add the remaining stock and the sweet potatoes. Simmer for another 10 minutes or so, until the potatoes soften. Add the red pepper and the corn; simmer for another 10 minutes until all the vegetables are tender.
Puree about half the soup in a blender and return to the pot. Or use an immersion blender until about the half the veggies are smooth and soup looks thick and creamy. Add lime juice (or garnish with lime wedges) and sprinkle with cilantro. *to taste
Recipe from Lori A.
Hot Cider Hustle Soup Recipes 2019
Other recipes from this event: