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[Coconut] Cream of Poblano Soup

[Coconut] Cream of Poblano Soup: Healthy Recipes by Little Miss Bakery

I don’t have many, but when I find a cold springtime soup recipe that I love, I am ALL OVER IT. I love soup, but most of the soups I make are hot ones, great for warming me up in the winter. Spring, on the other hand, has me struggling for great cold soup recipes because I am never ready for soup season to end. It’s such a great way to get a massive serving of veggies!

I have made this soup before, as a hot warm-me-up soup. Discovering that it was amazing cold was an accident. I made the soup for dinner, but I wanted to take a photograph in natural light. I took it out of the fridge the next day and staged the photo. When I was done taking photos I was too lazy/ hungry to heat it up.  I was amazed at how delicious it was cold and how awesome it is with tortilla chips in it. Don’t you love happy accidents?

[Coconut] Cream of Poblano Soup: Healthy Recipes by Little Miss Bakery

A delicious and healthy cold soup perfect for the warmer weather. Roasted poblano peppers lend a lovely smoky taste to the soup, and jalapenos give it a kick.

The soup was inspired by this soup from Savuer magazine. I can’t tell you enough how awesome their food is. The first time I made this soup, I did follow their recipe  exactly. It was delicious, but heavy. A lot of milk and cream and sour cream (read: calories). If that’s your thing, good for you. It was delicious but there’s something I don’t like about cooking that way.

The second time around, I made it mine. I changed up a few of the ingredients to make it healthier and stronger in flavors I like a lot. So, so good. It would be amazing with some roasted corn on top, maybe even a roasted corn, tomato, pepper salsa. Tortilla chips are a must!

[Coconut] Cream of Poblano Soup

Print Recipe
Serves: 4-6 Cooking Time: 1 hour

Ingredients

  • 3 Poblano Peppers
  • 2 14 oz cans coconut milk
  • 2 cups veggie stock
  • 1/2 sweet onion, chopped
  • 2 medium carrots chopped
  • 3 cloves garlic, diced
  • 1 jalapeno, half seeded and chopped
  • 1 bunch spinach, chopped
  • 3 tbsp parsley, chopped

Instructions

1

First, roast your poblanos. You can do this either in your oven under the broiler or directly over your gas burners (this is my preferred method. For the broiler: Place the peppers on a foil lined baking sheet, and then under the heated broiler. Keeping a close eye, rotate the peppers to ensure even charring. You want the entire outside of the pepper to be black. For the gas burner: lay the pepper on the grate of your gas burner. Keeping a close eye, rotate the peppers to ensure even charring. You want the entire outside of the pepper to be black, bonus points if parts of it catch on fire! Once the peppers are sufficiently charred all over, wrap them in foil and allow them to sit for 10 - 15 minutes.

2

Meanwhile, heat a large pot over medium heat. Add a little olive oil, and then the onion and carrots. Saute for 5 - 7 minutes. Add the jalapeno, half of the seeds removed, and stir to combine. Saute another 2 minutes.

3

When the peppers are done, remove them from the foil and run under cool water to remove the skins. They should come off easily. Seed and roughly chop. Add to the pot after the jalapenos have been in there for a couple minutes. Add the spinach, garlic, and parsley. Saute for an additional 2-3 minutes.

4

Add the coconut milk and 2 cups water or veggie stock to the pot and bring to a simmer. Simmer for 20 minutes.

5

Blend the soup until smooth. Eat warm, or chill for a few hours / days until you are ready to eat it. Top with coconut milk, tortilla chips. Enjoy!

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