Puree Vegetable with Chick Pea Soup

Yeild: 6 lit

Ingredients:

• 60 ml vegetable oil
• 600 g red onions, diced
• 15 g garlic, chopped
• 450 g green bell pepper, diced
• 60 g jalapeno pepper, brunoise
• 5 lit chicken or vegetable stock
• 600 g tomatoes, peel, seeded, chopped
• 600 g cooked canned chick peas
• 250 g fresh or frozen corn kernels
• 250 g green beans, cooked till tender
• to taste salt
• to taste ground white pepper
• to taste red hot pepper sauce ( optional)

Garnish:

• 350 g cheddar cheese, grated
• 80 g fresh cilantro, chopped

Procedure:

1. heat oil in a soup pot ... over moderate heat
2. add onion, garlic, bell pepper, jalapeno pepper ... sweat over low heat till half cook ... do not brown
3. add stock ... bring to boil ... skimmed ... simmer till vegetables almost tender
4. add tomatoes, chickpeas, corn ... simmer another 5 mins
5. before serving ... add cooked green beans ... cook beans separately to retain color
6. add salt, pepper to taste
7. before serving ... sprinkle grated cheese, chopped cilantro