Monday Musings M-m-m-m.. Spice it Up

I give this soup a Four Paws Up rating!

Making soup on a cold winter day is one of my favorite things.  I dug out a recipe yesterday I had made before and really liked but felt there were things missing.

 

As usual, I was having fun in the kitchen cooking with Clyde, taking a recipe and changing most of the components to create something totally new and different. 

 

What made the biggest difference in the flavor was my choice of paprika.  The original recipe called for 2 teaspoons of paprika.  I used “Smoked Spanish Paprika” (available at specialty food stores, e.g. Penzeys Spices).  While I made multiple other changes as well, this spice by far enhanced the flavor more than anything else.   I am happy to share this new creation for:

 

SPICY VEGETABLE SOUP WITH CHEESE

 

1 1/2 tablespoon butter

1 1/2 tablespoon extra-virgin olive oil

1 large sweet yellow onion, chopped

5 large cloves garlic, finely chopped

2 teaspoons paprika (preferably Smoked Spanish Paprika)

4 cups vegetable broth (preferably organic)

1 28-ounce can diced tomatoes (undrained)

1 4-ounce can chopped green chilis

2 small red-skinned potatoes, chopped in 1/2″ cubes (unpeeled)

1/2 teaspoon ground cumin

2 tablespoons chopped fresh cilantro leaves

1 teaspoon salt (or Herbamare – my preference)

Cheese of choice (grated) to serve on the side – e.g. Monterey Jack,

   cheddar, or 4-cheese Mexican mix

 

Melt the butter in a large pot and add the olive oil.  Add the chopped onions and garlic to the pot and saute on medium-low heat for 10-15 minutes, or until the onions are softened.  Add the paprika and saute for a couple more minutes, stirring constantly.

 

Add the vegetable broth.  tomatoes (undrained), chilis (undrained), chopped potatoes, cumin and cilantro.  Cover and simmer for about 1/2 hour, or until the potatoes are tender but still firm.  Uncover the soup and simmer for an additional 1/2 hour.  Add salt (or Herbamare) and stir to combine.

 

Serve cheese on the side.  Serves 4.

 

Special note:  If you want to make this soup non-vegetarian (more of a heartier meal) add approximately 1/2 pound of finely diced uncooked chicken breast when you add the tomatoes and other ingredients. 

 

 

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