Pepper-&-Tomato Soup
| Yield: | 6 Servings |
| Categories: | Soups, Vegetarian |
| 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 | |
| 4 | Garlic cloves | |
| DIVIDER | -- peeled & coarsely chopped | |
| Salt | ||
| 1 | lb | Red peppers or pimientos |
| DIVIDER | -- thinly sliced | |
| 1/2 | lb | Chopped savoy -=OR=- |
| DIVIDER | -- Smooth-Skinned Cabbage | |
| 6 | c | Stock |
| 1 | lb | Very ripe tomatoes; peeled, |
| DIVIDER | -- seeded and chopped | |
| DIVIDER | -- (juice reserved) | |
| Chopped cilantro | ||
| DIVIDER | -- for garnish |
Advertisement