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Potato and Cilantro Soup
This soup can be eaten hot or cold.
5 medium potatoes, diced
1 large onion, chopped
3 cloves of garlic, crushed
6 cups of vegetable stock
1 bunch of cilantro, chopped
2 tablespoons oil
1 jalapeno, chopped, or a pinch of cayenne pepper
In a large saucepan, saute onions in oil for 3-5 minutes or until golden, then add garlic, jalapeno and potatoes. Stir-fry for another 10 minutes or until mixture begins to brown. Add the stock, cover, and simmer for another 15-20 minutes, until the potatoes are soft. Remove from heat. Add chopped cilantro. Blend. Return the soup to the pot and add salt to taste.
Submitted by Philippe Waterinckx, Tucson CSA