Snagged this recipe from one of my mom’s Country Living magazines. I don’t really read the rest of the them, but man do they have some tasty-sounding recipes!
This one turned out as tasty as it sounded, though I have a couple of tips.
1. You see there in that list of ingredients where it says “1 teaspoon coriander seeds, crushed”? You can buy them at the grocery store 2 ways: still in seed form, or already crushed for you. On my groc list, all I wrote was ‘coriander seeds,’ so I got the whole ones. For the love of all that is good and holy, get the pre-crushed ones! They are impossible to crush. I slaved over crushing mine, with every tool I could come up with (back of a spoon, base of my knife, flat blade of the knife) and what you see in the picture above is the result. Not really that crushed. So every now and then in my otherwise pureed soup, i’d get something crunchy. And sometimes little pieces would get stuck in my teeth, like popcorn kernels. Not Optimal.
2.5. I’m not very good at chopping cilantro, so I went ahead & pureed that in the blender too. I feel like this was a Good Decision.
Bonus, this soup is super-healthy too! Good for a night light soup/sandwich meal. I still have a container of this waiting for me in my freezer too. I’ll have to let y’all know how it keeps.