My garden is ready to be prepped for winter, but the poblano peppers are still going strong! And so are a few of my green zebra tomatoes—they all want me to wait a little bit longer.
Last week I was able to bring in quite the bowlful of these poblano beauties, and my brain instantly went to soup. And with the cooler evening temps, how about a comforting, creamy one? Yes.
It’s the beginning of manuscript editing for YU Book #2, and this soup will be a great go-to all week long.
Recipe ©: YumUniverse
- 6 large poblano green peppers (for about 1½ cups roasted, peeled, chopped)
- 2 tablespoons unrefined coconut oil, avocado oil, or grapeseed oil
- 1 large white onion, diced
- 2 ribs celery, de-stringed and diced
- 2 cloves garlic, minced
- 1½ cups cauliflower florets, chopped
- 3 cups non-GMO corn kernels
- 1½ teaspoons ground cumin
- ½ teaspoon smoked paprika (optional)
- ¼ loosely-packed cup fresh cilantro, plus more for garnish
- ¼–½ teaspoon black pepper to taste
- Pinch or three of ground cayenne
- 4 cups low-sodium veggie stock (try making your own)
- 1 bay leaf
- 1 cup coconut milk (canned, full fat)
- 1 teaspoon fine-ground sea salt, plus more to taste if needed
- 1 lime
- You want to roast the peppers whole one of two ways—either directly on a low gas flame (5–10 minutes)...
... or under the broiler (7–15 minutes)—rotating as they roast so all sides blacken.
Toss them in a bowl and cover with a dish towel so they steam for about 10 minutes.
- Then, peel off the waxy skins and the char (use a paring knife to help scrape if needed), slice in half, remove ribs, seeds, and stems—then chop. Set aside.
- Into a Dutch oven or large soup pot add oil, celery, and onion.
- Cook together over medium heat for 5 minutes, stirring occasionally.
- Add cauliflower florets and cook together another 3 minutes. Then add garlic...
... and corn kernels and cook together another 3 minutes, stirring occasionally.
- Stir in cumin, paprika, cilantro, and black pepper—stir together 1 minute.
- Then, add veggie stock and bay leaf. Bring to a boil, then simmer together for 5 minutes.
- Stir in the coconut milk, salt, and peppers. Then squeeze in the juice from half a lime and season with more salt and pepper to taste.
This soup is also delicious with roasted mushrooms and cooked buckwheat or brown rice.
Also very tasty with 9–10 roasted and quartered baby potatoes stirred in.
What do YU think of this recipe? Tell us with a comment below.
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