Pepper-&-Tomato Soup
1 ts Ground red chile (or more) 3 tb Olive or sunflower seed oil 2 md Red onions, thinly sliced 2 Bay leaves 1/8 ts Ground cloves 1/4 ts Ground coriander 5 Parsley sprigs; chopped
Ingredients
- 1tsp ground red chile (or more)
- 3tbsp olive or sunflower seed oil
- 2medium red onions, thinly sliced
- 2bay leaves
- 1/8tsp ground cloves
- 1/4tsp ground coriander
- 5parsley sprigs; chopped
- 4garlic cloves
Directions
- 1
1 ts Ground red chile (or more) 3 tb Olive or sunflower seed oil 2 md Red onions, thinly sliced 2 Bay leaves 1/8 ts Ground cloves 1/4 ts Gro
- 2
chopped 4 Garlic cloves -- peeled & coarsely chopped Salt 1 lb Red peppers or pimientos -- thinly sliced 1/2 lb Chopped savoy -=OR=- -- Smoo
- 3
peeled, -- seeded and chopped -- (juice reserved) Chopped cilantro -- for garnish Remove stems, Seeds & veins from chiles
- 4
Tear flesh into a few large pieces, cover with 1 cup water in small saucepan and bring to boil
- 5
Simmer 20 minutes, then puree in blender
- 6
Heat oil in pan and add onions, bay leaves, cloves, coriander, parsley and garlic
- 7
Cook over medium heat several minutes until onions have begun to soften, then add salt, peppers and cabbage
- 8
Stir to combine and coat vegetables with oil