Poblano Soup
Rich, creamy soup with the smoky essence of poblano peppers.
Servings: 4
Ingredients
- 1/3 cup cashews
- 2 tbsp pumpkin seeds plus extra for garnish
- 1 cup water
- 2 medium poblano peppers
- 1 3-oz potato
- 1/2 cup roughly chopped onion
- 3/4 cup roughly chopped fennel
- 1 bay leaf
- 1/2 tsp dried oregano
- 3/4 tsp green chili powder
- 1/4 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cup vegetable broth
- grated cheddar, if desired for garnish
Instructions
- Place the cashews and pumpkin seeds in a bowl and cover with water. Allow to soak while preparing remaining ingredients.
- Cut the stem and inner seeds out of the poblanos and cut into 1-inch pieces. Place in a large saucepan. Peel and cut the potato into 1-inch pieces and add to the pan. Add the onion, fennel, herbs, spices and vegetable broth to the saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until all the vegetables are soft, around 25 minutes. Remove from the heat to cool slightly.
- Drain the soaked nuts and seeds. Pour into a blender and add the 1 cup of water. Blend at high speed to make a nut cream. When the mixture is smooth, add the cooked vegetable mixture. Vent the top of the blender lid and cover with a kitchen towel to allow heat to escape. Blend at high speed until mixture is smooth and creamy.
- Pour the soup back into the saucepan and heat gently if the soup is to be served hot. If the soup is to be served cold, pour into a storage container and chill til ready to serve. Soup can also be served immediately at room temperature.
- If desired, garnish the soup with grated Cheddar and pumpkin seeds.
Notes
- Nutrition
- Calories: 141
- Total Fat: 7.9 g
- Saturated: 1.6 g
- Cholesterol: 0 mg
- Sodium: 30 mg
- Total Carbohydrate: 13.4 g
- Fiber: 2.3 g
- Total Sugars: 2.8 g
- Protein: 5.9 g