| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Veg09 | 4 | servings | |
INGREDIENTS
| 1 | Onion | |
| 1 | Clove garlic | |
| 1 | tb | Oil |
| 1/4 | c | Tomato paste |
| 4 | c | Water or stock |
| 2 | lg | Potatoes |
| 1/2 | ts | Oregano |
| 1 | ts | Salt |
| Black pepper | ||
| 1 | Handful fresh chopped coriander leaves | |
| 1/2 | c | Grated jack cheese; up to 1 cup |
INSTRUCTIONS
Like all often-made favorite dishes, this soup adapts to the needs of the day. For tomato paste, you can use tomatoes-or less, or much more-and the amount of potatoes can go up or down to make the soup heartier or lighter. Chop the onion and saute it and the garlic in oil until the onion is soft; then crush the garlic with a fork. Add the tomato paste and water or stock, stirring to mix. Bring to a boil. Meanwhile, cut potatoes into 1/2" cubes and add to the soup pot. Simmer until potatoes are tender but not mushy. Add oregano, salt, and pepper (if you used seasoned broth, you may want less salt). Just before serving, stir in the coriander leaves, if desired, and the cheese. Makes about 7 cups, a meal for 4 or more. VARIATION: Before adding cheese and coriander, stir in a quart of chopped fresh spinach or tender chard leaves. Simmer just until tender. Recipe by: The New Laurel's Kitchen Converted by MM_Buster v2.0l.
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