Ingredients
-
1
-
2
-
2
-
1
-
1/4
-
1
-
3
-
3
-
1
-
1
-
1
-
2
-
2
-
-
Directions
Cape Verde Vegetable Soup, , This recipe is exactly as provided in the cookbook, Sundays at Moosewood Restaurant, and it is a fine one use a 28 oz can of whole tomatoes, and either ground New Mexico chile or dried red pepper flakes I’ve made it and had friends say that there’s something missing, but I don’t agree
I’ve made it with peanut oil, then also with extra virgin olive oil, I think the olive oil adds a little something The okra, adding that little bit of thickness, and then the lemon at the end are what really make this soup happen
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Steps
|
1
Done
|
Sautee the Onions and the Garlic in the Oil For 10 Minute Add the Summer Savory or Thyme and the Ground Chiles and Sautee Gently, Stirring Often, For Another 5 Minutes. |
|
2
Done
|
Add the Rest of the Ingredients, Excet the Lemon Juice, and Bring to a Boil. Reduce Heat and Simmer Until the Vegetables Are Tender, About 20 Minute Add the Lemon Juice. Serve Topped With Chopped Fresh Parsley or More Fresh Cilantro or Both. |
