Southwestern Vegetable Recipe
Yellow corn and roasted red peppers in a rich sweet potato broth. Served with a side garnish of tortilla strips, avocado salad, and cilantro.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
- 2
Cook the Sweet Potatoes
Add diced sweet potatoes to the pot, and cook for about 5 minutes, stirring occasionally.
- 3
Add the Broth and Spices
Pour in the vegetable broth, then add cumin, chili powder, salt, and black pepper. Bring to a boil.
- 4
Simmer
Reduce the heat and let it simmer for about 20 minutes, or until sweet potatoes are tender.
- 5
Add Corn and Peppers
Stir in yellow corn and roasted red peppers, cooking for an additional 5 minutes.
- 6
Blend (Optional)
For a creamier texture, blend the soup with an immersion blender until smooth, or leave it chunky if preferred.