Originally From
Sprung From
Corn and Roast Pepper Soup | Lisa's Kitchen
naturally wants to cook this
4
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 4 - 6 cloves of garlic, minced
- 1 heaping tablespoon of ground cumin
- 1/2 teaspoon of cayenne pepper
- 1 teaspoon of ground coriander
- 1 tablespoon of chopped fresh rosemary leaves
- 1 bay leaf (whole, or crushed)
- 1 teaspoon of sea salt
- 1 1/2 teaspoons of cracked black peppercorns
- 6 cups of vegetable stock
- 1 dried ancho or guajillo chile pepper
- 1 cup of boiling water
- 3 jalapeno peppers, seeded and coarsely chopped
- 1 small tomato, chopped
- 4 - 5 cups of corn kernels
- 2 red bell peppers, roasted and cut into 1/2 cubes
- 1/2 cup of whipping cream or yogurt
