Poblano, Carrot & Cauliflower Soup

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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    teaspoon oregano, crumbled (Mexican oregano recommended)
  • 14
    teaspoon thyme
  • 4
    cups chicken stock
  • 2
    medium carrots, peeled, thinly sliced crosswise
  • 1 12
    cups cauliflower florets, cut bite-size
  • 12
    teaspoon salt, to taste
  • 18
    teaspoon pepper, to taste
  • 14
    cup chopped cilantro
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DIRECTIONS

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