Thursday, February 23, 2012
'Mexican' vegetable soup
Apparently this vegetable soup is based on a Jamie Oliver-recipe, but it's pretty generic. It's easy to make and healthy. I've never been to Mexico and I can imagine this is an Americanized version of Mexican soup. And do the Mexicans know smoked paprika powder?
Take a big soup pot. Heat some olive oil. Fry for 15 minutes: one onion, 3-4 garlic cloves, 2 bell peppers, 2 big carrots, green chili pepper (all diced).
Add: 2 teaspoons cumin powder, 3 teaspoons smoked paprika powder*. Fry for a couple of minutes.
Add 2 chopped tomatoes, a can of tomatoes and 2 cans of water. Add bay leaf and crumble a vegetable stock cube (or use real vegetable stock instead of the two cans of water). Boil and simmer for 20 minutes.
Add a can of kidney beans. To make the soup a bit thicker puree for a few seconds just to break up some beans.
- Cut an avocado in cubes and mix with the juice and grated skin of one lime.
- Sour cream
- Jalapeño pepper (pickled)
- Tortilla chips
*) Smoked paprika powder (Pimentón de la Vera ) will be hard to get. I bought mine in Spanish food store Pacomer Traiteur, Gerard Doustraat 66,1072 VV Amsterdam.
"Pimentón de la Vera has a distinctly smoky flavor that comes from the process of smoke-drying the peppers with huge amounts of oak wood in the drying houses. Peppers are placed on racks above the fire and farmers turn the peppers by hand once a day. This drying process takes about two weeks."