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Southwestern Corn And Potato Soup

Servings :
Preparation Time :
Difficulty : Moderate 

A low-fat recipe, the onions are not sauteed first.


1 cup finely chopped onion
2 cloves garlic, minced
1 small fresh chile, seeded and minced
1/4 teaspoon salt
3 tablespoons vegetable stock, divided use
2 teaspoons ground cumin
1 medium sweet potato, diced (2cups)
1/2 red bell pepper, finely chopped
3 cups fresh or frozen corn kernels
lime wedges
finely chopped cilantro leaves


In a covered soup pot, simmer the onions, garlic, chile and salt in 1 cup of vegetable stock for 10 minutes or until onions are soft.

In small bowl, make paste with cumin and a tablespoonful of stock. Stir the paste into the soup and simmer for another 1 to 2 minutes.

Add the sweet potatoes and the remaining stock and simmer for about 10 minutes, until the sweet potatoes soften. Add bell pepper, corn and simmer, covered for another 10 minutes, or until all vegetables are tender.

Puree about half of the soup in a blender or food processor and return it to the pot. The soup will be creamy and thick. Add salt to taste and gently reheat on low heat. If desired, serve with lime wedges and top with cilantro.

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