Spicy Soup with Hot Peppers and Potatoes
Soups • Pan-Asian
Description
Spicy Soup with Hot Peppers and Potatoes
Ingredients
- Vegetable Oil 2 tablespoons
- Shallots 6 pieces
- Thyme 3 sprigs
- Garlic 2 cloves
- Onion 1 head
- Fresh Spinach Leaves 10 oz
- Vegetable Broth 4 cups
- Thai Bird's Eye Chili 3 pieces
- Potato 1 piece
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Heat the oil in a pot over medium heat. Add the shallots, thyme, garlic, and onion. Sauté, stirring, for 7 minutes until softened.
Step 2
Add the spinach, broth, and halved hot peppers. Bring to a boil over medium heat and cook, stirring, until the spinach is tender, about 10 minutes.
Step 3
Pour the soup into a blender, discard the hot peppers, and blend the soup until smooth. Return the soup to the pot, heat over medium heat, add the potato, and cook, stirring, until the potato is tender, about 15 minutes.
Step 4
Season with salt and pepper, and serve with finely chopped hot peppers on the side.
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