Jalapeno Soup
45 minutes
Warm and creamy Tex-Mex inspired Jalapeno Soup, ideal for cold grey days.
2 people made this
Ingredients
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
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- Chop chillies, onions and garlic. Fry in oil with spices until softened.
- Add stock, simmer gently until veg are done. Blend to puree.
- Return soup to pot, add sugar, bring back to simmer.
- Blend cornflour and water to a thick cream, mix in 1 tablespoon hot soup, pour into pot, stirring all the time. Simmer until thickened.
- Blend coriander and lime juice until herb is pureed. Pour into soup, mix well in.
- Stir in cream adjust seasoning to taste.
Tip
A food processor can be used for the chopping. If vegetable stock is used, this recipe is suitable for vegetarians.
