MD: When are you blogging that soup?
Me: That soup is un-photographable. I can't blog it. I did the curry instead.
MD: But it tastes so good! You have to blog it. (Proceeds to make several photography suggestions I've tried already.)
Me: The only way that soup can be photographed is if I put a paper bag over it.
And so I did.
Mexican Soup with Vegan Meatballs
Adapted from Food and Wine
1 Tablespoon extra virgin olive oil
1/2 large onion, chopped
1 red bell pepper, chopped
1 chipotle chile in adobo, minced
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 bunch kale, stems discarded, leaves chopped
4 cups vegetable broth
3 cups water
1 14.5 ounce can fire roasted tomatoes
1 3/4 teaspoons salt
pepper to taste
about 24 vegan meatballs (such as Whole Foods brand)
1 cup frozen corn kernels
1/3 cup salsa
hot sauce to taste
Heat oil over medium heat in a large pot. Saute onion, bell pepper, and chipotle for about 4 minutes. Add garlic, cumin, and coriander and saute about 1 minute. Add kale, broth, water, tomatoes, salt, and pepper. Cover and simmer for about 15 minutes.
Add vegan meatballs, corn, and salsa. Simmer for about 10 minutes. Serve with hot sauce to taste.