Pepper-and-tomato Soup

Name: Pepper-and-tomato Soup
Yield: 6.0
Ingredients: 2.0 Sm Ancho Chiles; 1.0 T Ground Red Chile; 3.0 tablespoon Olive Or Sunflower Seed Oil; 2.0 Md Red Onions; 2.0 Bay Leaves; 0.125 teaspoon Ground; 0.25 teaspoon Ground Coriander; 5.0 Parsley Sprigs; 4.0 Garlic Peeled Amp Coarsely Chopped Salt; 1.0 pound Red Peppers Or Pimientos Thinly Sliced; 0.5 pound Chopped Savoy Smooth Skinned Cabbage; 6.0 cup Water Or Stock

Pepper-and-tomato Soup — a community recipe on Potlikkr.

🍽 Serves 6.0

🍲

Ingredients

2.0 Sm Ancho Chiles
1.0 T Ground Red Chile
3.0 tbsp Olive Or Sunflower Seed Oil
2.0 Md Red Onions

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Method (preview)

1
REMOVE STEMS, SEEDS AND VEINS from ancho chiles, if using. Tear flesh into
2
few large pieces, cover with 1 cup water in small saucepan and bring to

boil. Simmer 20 minutes, then puree in blender. Heat oil in pan and add

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