Mexican-Style Pepper Soup with Chocolate

[Guest guest]

I had made this recipe a couple of times before, but had forgotten about it

until

I remembered soups were one of this month's themes, spice is our ongoing

theme, and chocolate goes with our Valentine's Day theme. Sooooo in

anticipation of the event I did another run on this soup to see if it was 'still

good'. Yeah, it is ;=) We have some left for tomorrow - but it was a hard save!

 

MEXICAN-STYLE PEPPER SOUP WITH CHOCOLATE

 

2 Tbsp oil

2 green bell peppers/capsicums, chopped

5 cloves garlic, chopped

2 onions, chopped

1 cinnamon stick

1 tsp fennel seeds, ground

2 dried red chillies (or to taste), ground

5 cups water

2-3 Tbsp tomato paste

2-3 Tbsp almonds, chopped

2 oz unsweetened/bitter chocolate

salt and pepper to taste

1 avocado, diced (for garnish)

 

Saute the peppers, garlic and onion in the oil for a few minutes and add the

spices and water. Bring the liquid to a boil, lower heat and cook at a simmer

for another 25 minutes.

 

Remove the cinnamon stick and pour vegetables and liquid into a blender,

add the tomato past, chocolate and chopped nuts. Blend thoroughly (be

careful that the chocolate is completely mixed in). Add pepper and salt to taste

- I find I need quite a bit more salt in this than I think! Reheat the soup

carefully, bringing just to the simmer. Pour into bowls and garnish with the

diced avocado.

 

Best, Pat ;=)

Veggiehound

[Guest guest]

Of course, ya cn also halve the recipe and use it as a sauce for roasted

mushrooms and fried tofu or tempeh . . . ?

 

Or freeze it and call it a popsicle?

 

I think it might also be a cure for dandruff.

 

Best,

 

that woman again . . .