Poblano, Carrot & Cauliflower Soup

Spanish: Sopa de Poblano, Zanahoria, y Coliflor This delicious Mexican soup was a huge hit at a recent dinner party I hosted. It's straight out of "1000 Mexican Recipes" by Marge Poore without any tweaking on my part. Poblanos are usually very mild so, unless you get an occasional hot one, this is a very mild soup. I made it ahead of time except for adding the cilantro at the last minute. Poblanos are available at most supermarkets. I'm fortunate to have a Mexican market nearby so I can get all my ingredients there.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 2  large  poblano peppers, chiles roasted stems & seeds removed, cut in 1/4-inch strips
• 2  tablespoons olive oil or 2  tablespoons  vegetable oil
• 1  medium  white onion, halved lengthwise, sliced crosswise
• 1  medium tomatoes, peeled, seeded, chopped
• 1  garlic clove, minced
• 1⁄2 teaspoon oregano, crumbled (Mexican oregano recommended)
• 1⁄4 teaspoon thyme
• 4  cups  chicken stock
• 2  medium carrots, peeled, thinly sliced crosswise
• 1 1⁄2 cups cauliflower florets, cut bite-size
• 1⁄2 teaspoon salt, to taste
• 1⁄8 teaspoon pepper, to taste
• 1⁄4 cup  chopped cilantro

Directions

1. The poblanos can be prepared a day ahead to save time.
2. Heat a skillet on medium, pour in the oil and cook the onion until soft, about 3 - 4 minutes.
3. Add the garlic, tomato, oregano and thyme. Stir and cook until the mixture has nearly dried out, about 4 minutes.
4. Add the carrot and stock; bring to a boil, cover, lower heat and simmer until the carrots are tender, 6 - 8 minutes.
5. Add the cauliflower and roasted poblanos and season with salt & pepper.
6. Cook about 4 more minutes until the cauliflower is tender.
7. Stir in the cilantro and serve.