Canary Island Cilantro Soup

Total Time
45mins
Prep 10 mins
Cook 35 mins

The "chicken soup" of the Canary Islands, this is famed a sure cure to any ailment! Besides its healing properties, it is really good!

Ingredients Nutrition

Directions

  1. In a med-large soup pot, heat about 2 Tblsp of olive oil.
  2. Sautee onion, garlic, tomato, potatoes, and paprika over fairly high heat until the onions are translucent.
  3. 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.
  4. Add enough water to cover vegetables completely, with about 1-2 inches above the veggies.
  5. Bring to a boil, cover, reduce heat and simmer for about 20-30 minutes.
  6. About half way through cooking time, add the rice.
  7. Adjust salt, remove green pepper and bunch of cilantro, discard.
  8. Chop the remaining green pepper and cilantro and serve each soup plate with fresh chopped green pepper and sprinkle with cilantro.
  9. Serve with"queso fresco" and baguettes.
Most Helpful

I made this last night for supper. When my husband came home he said, "Boy, something smells good." Well, it tasted good too. The blending of the onion, garlic, paprika and cilantro really enhanced the rest of the ingredients. I served it with some crusty bread to dip in the broth. I didn't have a green pepper so I used a yellow one instead. Yum.

Wileysmom January 20, 2003

Girl, this soup rules! It's so easy to make but you can't tell from the flavor. I did add a few chopped green onions to each bowl as a garnish with the green pepper and cilantro. Believe it or not, I can't wait to get sick so I can make this and test its medicinal uses! Thanks for exposing me to the flavors of the canary islands. Now I gotta book a trip! :o)

Malriah January 19, 2003

Finally! A chicken soup for someone who doesn't eat chicken! This was very easy to make and the flavor is just right. Lots of veggies, and the rice and potatoes fill you up. I have to admit, I just dumped in the cilantro instead of tieing it. I love the stuff so much, I couldn't throw it away. Also ended up keeping the green pepper in and eating it with the soup...very yummy. The chopped cilantro and pepper sprinkled on top before serving made a nice crunchy/fresh contrast with the hot soup. Thanks canarygirl!

yogi March 19, 2007