Canary Island Cilantro Soup Recipe #32441
The "chicken soup" of the Canary Islands, this is famed a sure cure to any ailment! Besides its healing properties, it is really good!
by canarygirl
45 min | 10 min prep
SERVES 4 -6
- 1 medium onion, finely minced
- 1 ripe tomato, peeled and seeded,finely chopped
- 2 cloves garlic, mashed
- 3 medium potatoes, peeled and diced roughly
- 1/4 cup rice
- 1 bunch fresh cilantro, divided
- 1 green pepper, cut in half
- 2 bouillon cubes (I use knorr beef)
- 1 pinch sea salt
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1 1/2 quarts water, enough to cover vegetables
- In a med-large soup pot, heat about 2 Tblsp of olive oil.
- Sautee onion, garlic, tomato, potatoes, and paprika over fairly high heat until the onions are translucent.
- Add boullion, 1/2 of the green pepper (in one chunk) 2/3 of the bunch of cilantro, tied with a string (the bunch), and the salt to taste.
- Add enough water to cover vegetables completely, with about 1-2 inches above the veggies.
- Bring to a boil, cover, reduce heat and simmer for about 20-30 minutes.
- About half way through cooking time, add the rice.
- Adjust salt, remove green pepper and bunch of cilantro, discard.
- Chop the remaining green pepper and cilantro and serve each soup plate with fresh chopped green pepper and sprinkle with cilantro.
- Serve with"queso fresco" and baguettes.
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5 stars