Vegetables make a bold statement in this colorful and richly flavored soup. Use it as a first course or as a side dish.
Soups can fit any occasion in any season. This particular soup is versatile, but, because of its ingredients, it may fit best in a summer or autumn menu. Because of its bold flavors, it should probably be paired with less boldly seasoned main dishes or with main dishes with complimentary seasonings. It could easily be served with pork chops, simple sandwiches, enchiladas or steak salads.
Ingredients:
- 2 T vegetable or olive oil
- 1 large red pepper (chopped)
- 2 cups fresh or frozen corn kernels
- 1 small onion (chopped)
- 2 small zucchinis (sliced)
- 1/4 t curry powder
- 1/2 t salt
- 1/8 t black pepper
- 5 C vegetable stock (unsalted)
- 4 small tomatoes (chopped) or 1 15 oz can of diced tomatoes
- 1/4 C cilantro leaves (chopped)
Instructions:
- Heat oil in a stock pot. Add the red pepper and onion.
- Cook over medium low heat until the vegetables start to become tender. Do not brown. In this step, the vegetables are gently releasing their flavors. Browning them will discolor the soup as well as add an unwanted, sharp, burnt flavor.
- Add the zucchini and corn and continue to cook over medium low heat until the zucchini starts to become transparent. Again, be sure not to overcook the vegetables. If the zucchini is overcooked it will be mushy in the soup.
- Add the curry powder, salt and pepper.
- Stir to coat vegetables and cook for one minute more. This step will ensure that the vegetables, not just the broth, are seasoned.
- Add the vegetable stock and tomatoes. Cook until the soup just begins to boil.
- Remove from heat. Since the broth is already flavored, avoid overcooking the soup. Doing so will take all of the unique flavors from the individual vegetables.
- Add the cilantro leaves and serve.
Variations:
- Add the cilantro leaves with the stock. The flavor will be more readily apparent throughout the whole soup.
- Garnish the soup with crumbled bacon. The added texture and flavor go nicely with this soup. Adding the protein also opens the option of making this a lunch soup instead of just an opener or side.
- Puree 1/3 of the soup after the cilantro has been added. Add the pureed mixture back to the rest of the soup. This variation obviously results in a thicker soup, but is also helps to disperse flavor.
Whether this soup is served at a party or to family, the diners will appreciate the freshness and the color in their bowls. Whether this recipe is varied or kept it in its original form, the good nutrition and full flavor will remain. A light and versatile soup such as this one is a great addition to any meal regimen.
The copyright of the article Cilantro Vegetable Soup in Lunch Recipes is owned by Mary Hudlemeyer. Permission to republish Cilantro Vegetable Soup in print or online must be granted by the author in writing.
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