Canary Island Cilantro Soup

Recipe by canarygirl
READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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