Canary Island Cilantro Soup

Name: Canary Island Cilantro Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 1 medium onion, finely minced; 1 ripe tomatoes, peeled and seeded,finely chopped; 2 cloves garlic, mashed; 3 medium potatoes, peeled and diced roughly; 1/4 cup rice; 1 bunch fresh cilantro, divided; 1 green pepper, cut in half; 2 bouillon cubes (I use knorr beef); 1 pinch sea salt; 1/2 teaspoon paprika; 2 tablespoons olive oil; 1 1/2 quarts water, enough to cover vegetables

Community Pick

Submitted by canarygirl

"The "chicken soup" of the Canary Islands, this is famed a sure cure to any ailment! Besides its healing properties, it is really good!"

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photo by Kerriebear

Ready In:: 45mins
Ingredients:: 12
Serves:: 4-6

ingredients

1 medium onion, finely minced
1 ripe tomatoes, peeled and seeded,finely chopped
2 cloves garlic, mashed
3 medium potatoes, peeled and diced roughly
¹⁄₄ cup rice
1 bunch fresh cilantro, divided
1 green pepper, cut in half
2 bouillon cubes (I use knorr beef)
1 pinch sea salt
¹⁄₂ teaspoon paprika
2 tablespoons olive oil
1 ¹⁄₂ quarts water, enough to cover vegetables

directions

In a med-large soup pot, heat about 2 Tblsp of olive oil.
Sautee onion, garlic, tomato, potatoes, and paprika over fairly high heat until the onions are translucent.
Add boullion, 1/2 of the green pepper (in one chunk) 2/3 of the bunch of cilantro, tied with a string (the bunch), and the salt to taste.
Add enough water to cover vegetables completely, with about 1-2 inches above the veggies.
Bring to a boil, cover, reduce heat and simmer for about 20-30 minutes.
About half way through cooking time, add the rice.
Adjust salt, remove green pepper and bunch of cilantro, discard.
Chop the remaining green pepper and cilantro and serve each soup plate with fresh chopped green pepper and sprinkle with cilantro.
Serve with"queso fresco" and baguettes.

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Reviews

I made this last night for supper. When my husband came home he said, "Boy, something smells good." Well, it tasted good too. The blending of the onion, garlic, paprika and cilantro really enhanced the rest of the ingredients. I served it with some crusty bread to dip in the broth. I didn't have a green pepper so I used a yellow one instead. Yum.

Wileysmom
Girl, this soup rules! It's so easy to make but you can't tell from the flavor. I did add a few chopped green onions to each bowl as a garnish with the green pepper and cilantro. Believe it or not, I can't wait to get sick so I can make this and test its medicinal uses! Thanks for exposing me to the flavors of the canary islands. Now I gotta book a trip! :o)

Malriah
Finally! A chicken soup for someone who doesn't eat chicken! This was very easy to make and the flavor is just right. Lots of veggies, and the rice and potatoes fill you up. I have to admit, I just dumped in the cilantro instead of tieing it. I love the stuff so much, I couldn't throw it away. Also ended up keeping the green pepper in and eating it with the soup...very yummy. The chopped cilantro and pepper sprinkled on top before serving made a nice crunchy/fresh contrast with the hot soup. Thanks canarygirl!

Yogi8
I think I'm going to call you Queen Cilantro. This is the second "cilantro recipe" of yours that I have tried and both have been exceptional. Followed this one exactly and was very pleased at the end product. I think this would make a great side dish as well - even though we ate it as a main course. The rice and potatoes really do fill you up. It is a cilantro-lover's dream! As someone else said, don't skip chopping the remaining pepper for garnish, it makes for great texture in the final product. Thanks for another great one!

Jill77
What a delicious soup! I also used chicken broth and used a red pepper instead as green peppers don't agree with me. I added some carrots, turnip and parsnips also. Yummy! Thank you! Great with big hunks of home made bread and butter!! Ha!

Fishbait

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Tweaks

Outstanding soup! This can be my chicken soup ANY time. I used turkey broth instead of the beef boullion and water. Other than that, I followed the recipe. Absolutely fabulous with the garnishes. I found some queso anejo at the store and used that. It's a sharp cheese with paprika as the rind. As far as it's medicinal properties, I feel strong-like bull.

sugarpea
I made this last night for supper. When my husband came home he said, "Boy, something smells good." Well, it tasted good too. The blending of the onion, garlic, paprika and cilantro really enhanced the rest of the ingredients. I served it with some crusty bread to dip in the broth. I didn't have a green pepper so I used a yellow one instead. Yum.

Wileysmom