Easy Low-Carb Poblano Pepper Soup
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How to Make It
Step 1
Wash and pat dry the peppers. Cut each in half and remove the seeds. Roughly chop the peppers and add to a bowl. (We strongly recommend wearing gloves to protect your hands while handling the peppers.) Add the olive oil and salt. Toss to combine.
Step 2
Preheat the oven to 175°C (350°F). Line a baking tray with parchment paper. Transfer the peppers to the prepared baking tray and bake for 25-30 minutes. When done, remove them from the oven and set them aside.
Step 3
Peel and finely chop the onions. Slice the chili pepper and remove the seeds. Peel and finely chop the garlic. Melt the butter in a large pan over medium heat. Add the onions, garlic, and chili. Stir well and cook for 5-6 minutes.
Step 4
Add the roasted peppers and cumin (you may adjust the amount of cumin powder to taste). Stir well and cook for another 2-3 minutes.
Step 5
Pour in the broth and reduce the heat to medium-low. Gently simmer for another 8-10 minutes. Stir occasionally.
Step 6
Roughly chop the parsley. Peel and chop the avocado. Add the parsley, avocado, and sour cream to the pan. Stir well and cook for 2-3 minutes.
Step 7
Remove from the heat and transfer to a blender. Pulse until completely smooth. Optionally, add a drizzle of olive oil.
Step 8
Return the soup to the pan. Shred the cheese and add it to the pan. Sprinkle with black pepper and stir all well. Cover with a lid and let the cheese melt.
Step 9
Transfer the soup to serving bowls. Optionally, garnish with some fresh cilantro and sour cream. Serve immediately or store for later. Enjoy!
Ingredients
- 4 eachPoblano pepper
- 1 tb pExtra virgin olive oil
- 0.25 t pSalt
- 1 tb pButter
- 50 gOnion
- 7 gHot chili pepper , green, raw
- 4 cloveGarlic
- 2 t pCumin, ground
- 3 cupChicken broth