My inspiration for today’s post comes from Carrie’s Experimental Kitchen.  I love her blog and I read it daily.  One of her posts last week was for a delicious sounding creamy Asian root vegetable soup (click on the link above to see her recipe).  She came up with this recipe by using the vegetables that she had on hand.  After I read this recipe, I realized that I had a lot of vegetables in my refrigerator that needed to be used up, so I decided that I would see what I could come up with using what I had on hand.

What I came up with is based on her method, but I ended up with a Mexican inspired soup, rather than Asian.  For my veggies, I ended up using a jalapeno pepper, a green bell pepper, a russet potato, shredded carrots, spinach, some celery, onion, garlic, cilantro and a lemon (ok, that’s a fruit).  For seasoning I used cumin, hot sauce, salt and pepper.  It turned out to be very flavorful and very filling.  If you wanted to add some protein to this, I think it would be delicious with either black beans or shredded pork.

 

Mexican Cream of Vegetable Soup

  • 1 cup shredded or chopped carrots
  • 2 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 1/2 red onion, chopped
  • 1 jalapeno pepper, ribs and seed removed and chopped
  • 1 russet potato, peeled and diced
  • 3 cloves garlic, chopped
  • 2 packed cups spinach
  • 1/4 cup cilantro, chopped
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • salt and pepper
  • 2 tbsp flour
  • 6 cups chicken stock (I actually used turkey stock since that’s what I had on hand)
  • 1/2 cup cream
  • 1/2 cup milk (I used 1%)
  • juice of 1 lemon
  • hot sauce, to taste

Prep all of your veggies.

Heat olive oil in a large soup pot over medium heat.  Add veggies, except for cilantro and saute for about 5 minutes or so, until spinach has wilted and other veggies are starting to soften.

Stir in cumin, salt and pepper.

Sprinkle veggies with flour and cook for a minute.  Stir in chicken stock and cilantro,  simmer for about 15-20 minutes until veggies are tender.

While soup simmers, heat milk and cream and set aside.  Once veggies are tender, puree with an immersion blender or in a blender.

Stir in milk and cream.  Add lemon juice and hot sauce to taste.  Adjust salt and pepper if necessary.

Serve immediately.

ENJOY!

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