Thursday, August 26, 2010

Mexican Red Soup with a Green Bite

I love tomato soups, and the ones I usually make are mild and soothing...this one, for a change, got a pleasant bite from the green fellows in it, mainly jalapeno and poblano peppers.
Sliced celery stalks and carrots balance its tangy character and pinto beans add a bit of body and fullness. Garnish with cilantro leaves....I also added coriander seeds in the beginning of cooking it, for more intense flavour! It was enjoyed with toasted wholewheat bagels spread with butter! .






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