Something very simple and very cheap to make. This is a vegetarian preparation but unreconstructed carnivores can prepare it with chicken stock and/or chunks of ham, chorizo sausage or cooked chicken meat added with the peas.
Ingredients.
2 tblsp olive oil.
1 large brown onion, peeled, chopped.
3 cloves garlic, peeled chopped.
1 tblsp paprika.
2 tsp cumin.
¼ tsp white pepper.
Salt to taste.
1 ½ litres vegetable stock.
1 400g can crushed tomatoes.
500g potatoes, peeled, cut into chunks.
1 cup frozen peas.
1 cup frozen whole kernel sweet corn.
1 red pepper, seeded and chopped.
A mixture of chopped fresh herbs for garnish.
Method.
Heat the oil in a large pot over a medium flame and fry the onion and garlic until the onion is soft and translucent. Sprinkle in the spices and the salt, stir well and cook for a further 2-3 minutes. Add the stock, tomato and the potatoes, bring to the boil, reduce the heat to a simmer, cover and cook for 20 minutes.
Remove from the heat and zap to an even, smooth puree with a kitchen wand. Return to the heat and add the peas, corn and capsicum. Bring to the boil and simmer for a further 10 minutes then remove from the heat and allow to sit for 2-3 hours. Gently reheat and serve topped with a little of the fresh herbs.
Serve with: Chunks of crusty French baguette or fresh focaccia.
Yield: About 4 litres.
Poddimok 