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Jalapeno Peppers – 2 or to taste, sliced
Oil – 1/2 Tbsp
Garlic – 2 cloves
Onion – 1/2 medium, chopped
Green Bell Pepper – 1/2, chopped
Tomato – 1/2 medium, chopped
Cilantro (Coriander) – 5 sprigs
Cumin Powder – 1/4 tsp
Salt – to taste
Sour Cream – to taste
Heavy Whipping Cream – to taste, for garnishing
Broth/Stock (any variety) – 14oz can
Heat Oil in a medium skillet on medium heat.
Add Garlic, Onion and saute for 30 seconds. Add in Bell Pepper, Tomato, Jalapeno Peppers, Cilantro and Cumin Powder. Cook for approx 3 minutes until tomatoes soften.
Transfer vegetables to a blender, add a little Broth/Stock to help in grinding to a smooth paste.
Transfer mixture into a small pot and add remaining Broth/Stock.
Add Salt and allow soup to come to a boil and continue to cook for 2 minutes.
Add Sour Cream to achieve desired consistency. (Tip – add a little hot soup to the sour cream to dissolve it before adding to the pot)
Add Heavy Whipping Cream to achieve desired richness. Allow soup to come to a boil once again and switch off stove.
Serve hot.
Jalapeno Soup - To warm up the coldest of days
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