CANARY ISLAND CILANTRO (coriander) SOUP

INGREDIENTS

• 1 medium onion, finely minced
• 1 ripe tomato, peeled and seeded, finely chopped
• 2 cloves garlic mashed
• 3 medium potatoes peeled and diced roughly
• 2 cup rice
• 1 bunch fresh coriander, divided
• 1 green capsicum, cut in half
• 2 bouillon cubes (use your preferred trade mark of beef)
• 1 pinch sea salt
• ½ teaspoon paprika
• 2 tablespoons olive oil
• 1 glass water, enough to cover vegetables

DIRECTIONS

1. In a med-large soup pot, heat about 2 Tblsp of olive oil.
2. Sautee onion, garlic, tomato, potatoes, and paprika over fairly high heat until the onions are translucent.
3. Add bouillon, 1/2 of the green pepper (in one chunk) 2/3 of the bunch of coriander, tied with a string (the bunch), and the salt to taste.
4. Add enough water to cover vegetables completely, with about 1-2 inches above the veggies.
5. Bring to a boil, cover, reduce heat and simmer for about 20-30 minutes.
6. About half way through cooking time, add the rice.
7. Adjust salt, remove green pepper and bunch of coriander, and discard.
8. Chop the remaining green pepper and coriander and serve each soup plate with fresh chopped green pepper and sprinkle with cilantro.
9. Serve with "queso fresco" (green goats cheese preferably) and baguettes.