Thick Vegetable Soup
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
Vegetables – 1.5 cup ( I used, carrot, beans, corn, peas, green bell peppers, cabbage )
Onion – 1 chopped finely
Green chiles – 1
Maggi Vegetable stock – 3 tsp
Water – 1 litre + 3 tsp + 1/2 cup
Corn flour – 1 tsp
Salt – as per taste
Pepper – 1/4 tsp
Olive oil – 1 tsp + 2 tsp
Bread Pieces – few (optional)
Instructions:
Serves:4
Wash and Cut the vegetables into small pieces and keep aside.
In a kadai / vessel, add the oil and add the onion and green chiles and saute for a while. Now add the vegetables. Saute for a while.
Add 1/2 cup water and let the vegetables cook for a while (3/4th cooked) and strain the water and keep the water. Now grind the strained vegetables to a smooth/coarse paste and keep aside.
In another big vessel, add 1 litre water and add the vegetable stock and mix well. When it is fully mixed, add the ground vegetable paste and the strained water. Allow to cook and let it boil for 10 min. Add the pepper.
Meanwhile, mix the corn flour with 3 tsp of water and add it to the boiling soup. After adding soup, more foam forms on the upper layer, and if you do not wish, can remove it. in another pan, add 2 tsp oil and fry the bread pieces, and add to the soup. Garnish with some coriander leaves, if you wish.
From akilaskitchen.com