Ingredients
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4 medium potatoes, scrubbed unpeeled
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3 cups water
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1 tablespoon olive oil
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2 garlic cloves, minced
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1 1/2 cups anaheim chilies, diced
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1 cup soymilk or 1 cup low-fat milk
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1 teaspoon ground cumin
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1 teaspoon dried basil
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salt
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pepper
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cilantro, chopped
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1 1/2 cups chopped onions
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1 garlic clove, minced
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scallion, chopped
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1 1/2 cups red peppers, diced
Instructions
- Cut cleaned and unpeeled potatoes into large cubes (about 1 to 1 1/2 inches). Bring water and potatoes to a low boil, cooking until the potatoes are tender.
- While potatoes are cooking, place oil and onions in a skillet and cook until onions are cooked soft and translucent but not brown. Add peppers, cumin, basil and garlic and continue cooking until peppers are tender, about 6-9 minutes.
- Place potatoes and three quarters of the water into a blender or food processor, reserving the remaining water. Blend until smooth.
- Return processed potatoes to pot, adding peppers and milk. Use reserved water to thin the soup further if desired. Warm over low heat until it is ready to serve.
- Garnish with scallions or cilantro if desired.