Garbanzo & Tomato Soup
100 Vegetarian Recipes From Around the World, 2012
1 Tablespoon vegetable oil
1 red onion
1 red bell pepper
3 garlic cloves, crushed
1 3/4 cups diced potatoes
2 Tablespoons all-purpose flour
2 1/2 cups milk
1 1/4 cups vegetable bouillon
1/2 cup broccoli florets
3 cups canned corn kernels, drained
3/4 cups grated cheddar cheese
salt and pepper
1 Tablespoon chopped cilantro, to garnish
1. Heat the oil in a large pan. Add the onion, bell pepper, garlic and potato and saute over low heat, stirring frequently, for 2-3 minutes.
2. Stir in the flour and cook, stirring for 30 seconds. Gradually stir in the milk and bouillon.
3. Add the broccoli and corn kernels. Bring the mixture to a boil, stirring constantly, then reduce the heat and simmer for about 20 minutes, or until all the vegetables are tender.
4. Add 1/2 cup of the cheese and stir until it melts.
5. Season and spoon the chowder into a warm soup tureen. Garnish with the remaining cheese and the chopped cilantro and serve.
1 red onion
1 red bell pepper
3 garlic cloves, crushed
1 3/4 cups diced potatoes
2 Tablespoons all-purpose flour
2 1/2 cups milk
1 1/4 cups vegetable bouillon
1/2 cup broccoli florets
3 cups canned corn kernels, drained
3/4 cups grated cheddar cheese
salt and pepper
1 Tablespoon chopped cilantro, to garnish
1. Heat the oil in a large pan. Add the onion, bell pepper, garlic and potato and saute over low heat, stirring frequently, for 2-3 minutes.
2. Stir in the flour and cook, stirring for 30 seconds. Gradually stir in the milk and bouillon.
3. Add the broccoli and corn kernels. Bring the mixture to a boil, stirring constantly, then reduce the heat and simmer for about 20 minutes, or until all the vegetables are tender.
4. Add 1/2 cup of the cheese and stir until it melts.
5. Season and spoon the chowder into a warm soup tureen. Garnish with the remaining cheese and the chopped cilantro and serve.