Jalapeno Soup

    45 minutes

    Warm and creamy Tex-Mex inspired Jalapeno Soup, ideal for cold grey days.

    New South Wales, Australia
    2 people made this

    Serves: 6 

    • 10 jalapeno chillies
    • 6 cups stock
    • 3 large onions
    • 4 large cloves of garlic
    • 1 teaspoon each ground coriander and cumin
    • 1/2 cup sugar
    • 4 heaped tablespoons cornflour
    • 3 limes, (juiced)
    • 1 large bunch coriander
    • 160ml cream (or sour cream)
    • olive oil, for frying
    • salt, to taste

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Chop chillies, onions and garlic. Fry in oil with spices until softened.
    2. Add stock, simmer gently until veg are done. Blend to puree.
    3. Return soup to pot, add sugar, bring back to simmer.
    4. Blend cornflour and water to a thick cream, mix in 1 tablespoon hot soup, pour into pot, stirring all the time. Simmer until thickened.
    5. Blend coriander and lime juice until herb is pureed. Pour into soup, mix well in.
    6. Stir in cream adjust seasoning to taste.


    A food processor can be used for the chopping. If vegetable stock is used, this recipe is suitable for vegetarians.

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