Cilantro Soup (Sopa de Cilantro)
My cream of cilantro was inspired by a dish I ate at a little tequileria in San Diego. The tequileria served their sopa de cilantro with heavy cream. My version uses blended root vegetables and low fat milk or skim milk to create a thick, creamy texture.
Prep time: 20 min; Total time: 20 min
Ingredients
- 1 tsp extra virgin olive oil
- 1-2 cloves garlic, crushed (optional)
- 2 medium onions, chopped
- 2 ribs celery, chopped (optional)
- 1 bulb fennel, chopped (optional)
- 1 tsp coriander (optional)
- 1-2 medium potatoes, chopped
- Vegetable broth, to desired consistency
- 1 bunch cilantro, fresh
- Pinch salt, to taste
- Fresh ground pepper, to taste
- Splash soymilk or skim milk
- Fresh cilantro, for garnish
Heat oil, onion, garlic, celery, fennel, and coriander in a saucepan at a high heat until veggies are translucent. Add potatoes and broth and bring to a boil. Lower heat and add cilantro until cilantro is just wilted.
Transfer soup to a blender and blend until smooth (do this in batches). Pour soup back into the saucepan, cover, and simmer a few more minutes. Taste to determine if it needs a pinch of salt and add it if necessary. Last, add soymilk (or skim milk) and stir it in. Serve hot and garnish with fresh cilantro.
Tips
To save a step, use fingerling potatoes. They cook quickly due to their small size so you won't need
to chop them very much (or at all).
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