Canary Islands Spanish Cilantro Soup
Created by dienia b on June 5, 2023
- Servings: 6
- Prep Time: 9m
- Cook Time: 40m
- Recipe #40895
Ingredients
- 1 cup onion, finely minced
- 1 carrot, chopped
- 1 cup tomatoes, finely chopped
- 2 cloves garlic, mashed
- 1 pound potatoes, peeled, diced roughly, (3)
- 2 ounces dry white rice, (1/4 cup)
- 1/2 cup fresh cilantro, chopped
- 1 cup green pepper,
- 2 teaspoons beef bouillon
- 6 cups water
- 1/4 teaspoon sea salt
- 1⁄2 teaspoon paprika
- 2 tablespoons olive oil
- 1/2 cup cilantro, chopped
How to Make
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Step 1: In large soup pot, heat about 2 Tablespoons of olive oil.
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Step 2: Saute onion, garlic, tomato, potatoes, carrots and paprika over fairly high heat until the onions are translucent.
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Step 3: Add bouillon, 1/2 of the green pepper, cilantro and the salt to taste.
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Step 4: Add water to cover vegetables completely, with about 1-2 inches above the veggies.
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Step 5: Bring to a boil, cover, reduce heat and simmer for about 40 minutes.
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Step 6: About half way through cooking time, add the rice.
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Step 7: Adjust seasoning.
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Step 8: Add the remaining green pepper and cilantro and serve each soup plate with fresh finely chopped green pepper and sprinkle with fresh chopped cilantro.
Nutritional Facts
- Serving Size: 1 (426.1 g)
- Calories 150.8
- Total Fat - 5 g
- Saturated Fat - 0.7 g
- Cholesterol - 0.1 mg
- Sodium - 147 mg
- Total Carbohydrate - 24.8 g
- Dietary Fiber - 3.8 g
- Sugars - 4.4 g
- Protein - 2.9 g
- Calcium - 38 mg
- Iron - 0.8 mg
- Vitamin C - 34.5 mg
- Thiamin - 0.1 mg