Soups are supposed to be hot but in this case it’s more than hot considering that what’s making it very hot are the chilies in it. I’ve made several different version of this soup and each were a big success. This is a very easy and simple soup to make and is one of my staple soups now. Anything that comes in a can just never tastes right to me.
Many of the canned soups have ingredients that I avoid entirely and others have too much salt. This soup does not have any salt at all! The other reason I avoid canned soups is that, there is no way of knowing if GMO food products are used in them. I buy only organic and try to buy locally or grow my own.
The basic soup ingredients:
1 cup chopped fine white onions
1 cup thinly sliced carrots
1 cup chopped fine celery
5 garlic cloves smashed
2 tablespoons extra virgin olive oil
1 tsp dried oregano flakes
1/4 cup chopped cilantro
1 tsp dried basil leaves
1 tsp ground cumin
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried rosemary leaves
2 large bay leaves
4 roasted serrano chilies (whole not chopped)
3 large red potatoes
6 cups water
Put all the ingredients in a crock-pot, set it on high until it starts to bubble – timing depends on your crock-pot – then put it on low. Let it simmer for a while until the potatoes are soft – again it depends on your crock-pot. I left it for another two hours and it was fine. This makes about 6 servings but then again it depends on your bowl size. I stored leftover soup in the freezer in single size portions. When I thawed one portion for lunch, the texture was fine.
Using this soup as a base, I have experimented with it quite often.
I have used the frozen soup portions to experiment. I’ve tried blending it and added some leftover steamed yam and a roasted jalapeno – it was even better. I find the sweet and hot flavors addicting!
Other times I’ve added a vegetable on hand after I brought the soup to a boil. These are the vegetables I liked the best: roasted tomatillos, green or wax beans, roma tomatoes, broccoli, spinach, kale, green cabbage, asparagus. Sometimes I use raw vegetables which I throw in the simmering pot at least half an hour before serving – it depends on the vegetable. Other times, I’ve just tossed in leftover steamed, roasted or stir fried vegetable. Basically what ever was left over or available in my kitchen at the time I was making soup, I tried.
Another option for this soup is to substitute the all the red potatoes for raw peeled sweet potatoes or yams. When I do this substitute I’ve added two more chilies. If you don’t have serrano chilies, try jalapeno – the serrano chilies are hotter and really offset the sweetness quite well. Try it and let me know how you liked it.
- Vegan Potato Soup Recipe (vegetarian.answers.com)
- Carrot Soup In May (perksofbeingahousewife.wordpress.com)
- Sweet Potato and Coconut Soup with Thai Pesto (thishappyholisticlife.com)
- Potato Kale Soup (girlfriday.typepad.com)