Recipe: Tex-mex soup with cilantro
Soups with aromatic herbs
January 25, 2014
 I harvested a bunch of cilantro from my rooftop and added it to this tex-mex style recipe. It's a soup, but it can also be served as a dip.
 This summer I have grown some bell peppers, like the Diamond White in the picture. I had a lot of them, so I grilled, cleaned and finally frozen them for the winter.
My grilled pepper sauce was a successful experiment, and I'm using it for pasta dressings, appetizers, and also for this soup.
Tex-mex soup with cilantro
Ingredients
1 small red bell pepper
50g chorizo
1 leek
200g canned beans
3 tbsp tomato paste
150ml vegetable stock
1/2 clove of garlic
1 teaspoon cumin
1/2 teaspoon mixed Mediterranean herbs (or a mixture of your choice that includes thyme, oregano, rosemary...)
2-3 cm of lemon peel
6 sprigs of coriander
tortilla chips and croutons to serve
 Directions
Roast pepper in the oven until it is tender, then peel it and remove the seeds and stem.
Cut the chorizo into small cubes and saute with two tablespoons of olive oil in a large saucepan for a few minutes.
Keep aside the chorizo, put the finely chopped leek in the same pan and cook for five minutes.
Add the tomato paste, well drained beans, roasted pepper cut into slices, chopped lemon zest, chopped garlic, cumin and herb mixture.
Pour the hot broth and cook over low heat for 15 minutes.
Puree until smooth or leave some texture, place in a serving dish and garnish with the chopped cilantro and chorizo.
Serve with tortilla chips and croutons.
Two years ago: Corn bread with aromatic herbs
Three years ago: Bok choi and nettle omelette
Four years ago: Nachos with beans and chili
This goes to Souper Sundays and Harvest Mondays.
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