South American Vegetable Soup
1/2 teaspoon light olive oil with a dash of toasted sesame oil 1/2 peeled onion -- roughly diced 1 large peeled garlic clove -- bashed and chopped 1 teaspoon oregano 1/4 teaspoon g...
Ingredients
- 1/2teaspoonlight olive oil
- 1large peeled garlic clove -- bashed and chopped
- 1teaspoonoregano
- 1/4teaspoonground allspice
- 1/2teaspoonground cumin
- 2cups peeled thin-skinned potatoes -- roughly chopped
- 4fresh husked tomatillos -- cut into eighths
- 1/2cupfrozen corn kernels
Directions
- 1
1/2 teaspoon light olive oil with a dash of toasted sesame oil 1/2 peeled onion -- roughly diced 1 large peeled garlic clove -- bashed and c
- 2
Heat the oil in a large saucepan over medium high heat and fry the onion until it becomes translucent, about 2 minutes
- 3
Toss in the garlic, oregano, allspice, cumin and potatoes and cook another 3 minutes, stirring so the garlic doesn't brown
- 4
Pour a little of the stock into the pan to release the flavorful bits that might have stuck there
- 5
Stir in the rest of the stock, the tomatillos and tomatoes
- 6
Bring to boil, turn the heat down, and allow it to simmer briskly for 15 minutes, or until the potatoes are tender
- 7
Add the beans, corn, cactus, squash, chipotle sauce, and salt
- 8
Bring back to a boil, turn down the heat, and simmer for 5 minutes