Pepper and Corn Soup with Fresh Cilantro
Pepper and corn soup gets a refreshing twist with the addition of fresh cilantro. Treat yourself to a bowl of this delicious and easy-to-make soup.
Ingredients
- 2 Leeks
- 2 Cobs of Corn
- 3 Sweet Peppers
- 1 bunch of Fresh Cilantro
- 4 Cups of Broth or Stock
- 1 teaspoon cumin
- 1 teaspoon thyme
- 1 teaspoon chili powder
- 1 teaspoon lime juice
- Fresh Avocado Mexican cheese blend and green tabasco for topping. All optional, of course.
Instructions
- Heat a medium to large pot over medium heat and spray with some non-stick cooking spray.
- Chop the leeks all the way up to the leaves.2 Leeks
- Add them to the pot with a bit of kosher salt.
- While the leeks are cooking cut the kernels off your leftover cobs.
- Leave them all rustic they're all fall apart anyway.
- Add the corn to the pot with the leeks.2 Cobs of Corn
- Chop the cilantro and peppers. Add both the pot.3 Sweet Peppers, 1 bunch of Fresh Cilantro
- Once everything is in the pot and the peppers are just starting to soften, add the broth. I used 4 cups of homemade chicken broth I had in the freezer.4 Cups of Broth or Stock
- Add in the spices and cook on medium high until it just starts to boil at the edges.1 teaspoon cumin, 1 teaspoon thyme, 1 teaspoon chili powder, 1 teaspoon lime juice
- Lower to a simmer and serve when ready.
- I put 2 cups in a bowl and topped with ¼ of an avocado, some shredded cheese and a splash of green tabasco.Fresh Avocado
Nutrition
Calories: 137kcalCarbohydrates: 16gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 18mgSodium: 759mgPotassium: 295mgFiber: 3gSugar: 7gVitamin A: 3035IUVitamin C: 83mgCalcium: 151mgIron: 1mg
Tried this recipe?Let us know how it was!