Ingredients :
4 vegan meatballs
2 poblano peppers
1/4 cup soaked and dry soy granules
1 red onion chopped in matchsticks
1.4 cup frozen corn kernels
2 tbsp. mashed chipotle peppers in adobo
2 cups vegetable broth
1 tbsp. Ancho Chile powder if not use paprika powder
salt to taste
1 tbsp. garlic powder
1/4 tbsp. oregano
1 chopped fresh jalapenos , saved few rounds for garnish
2-3 garlic cloves chopped
1 tbsp. oil
1 green capsicum cut in slices length wise
Method :
Char poblano on direct gas flame from all sides.
When its done, put it in paper or plastic bag and close it so with the moisture in side the skin get soften and its easier to remove it.
Once its cold enough to handle , remove the skin and take out the seeds from inside and cut it in strips and keep it aside.
Heat a big pan, cook your frozen meatballs in it from all side and take it out.
In same pan, heat the oil and add garlic and cook for few seconds, then add onion and cook till its soften.
then add chili powder ,broth and oregano and add meatballs in it too so it cooked from inside and juices goes inside too.
If you are planning to add rice then add now and adjust the broth quantity and cook.
since I am not adding rice, I add granules and chopped poblano and capsicum in it and mix it.
Add chipotle peppers in it and cook it all in slow to medium flame for 6-8 minutes till everything is combined.
When you got the desired thickness , shut it off.
Serve yourself a nice bowl of soup with fresh jalapenos on top and if you wish fresh coriander leaves and some tortilla chips and enjoy.
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