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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut cleaned and unpeeled potatoes into large cubes (about 1 to 1 1/2 inches). Bring water and potatoes to a low boil, cooking until the potatoes are tender. | 2. While potatoes are cooking, place oil and onions in a skillet and cook until onions are cooked soft and translucent but not brown. Add peppers, cumin, basil and garlic and continue cooking until peppers are tender, about 6-9 minutes. | 3. Place potatoes and three quarters of the water into a blender or food processor, reserving the remaining water. Blend until smooth. | 4. Return processed potatoes to pot, adding peppers and milk. Use reserved water to thin the soup further if desired. Warm over low heat until it is ready to serve. | 5. Garnish with scallions or cilantro if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	4		scrubbed unpeeled	-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
red pepper	1 1/2	cups	diced	90.0	19.8225	4.2075	0.99
anaheim chilies	1 1/2	cups	diced	-	-	-	-
soymilk	1	cup		131.22	15.2604	7.9461	4.2525
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
garlic clove	1		minced	8.94	1.9836	0.3816	0.03
salt				-	-	-	-
pepper				-	-	-	-
scallion			chopped	-	-	-	-
cilantro			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.