Keto Poblano Soup

Keto Poblano Soup is a creamy and flavorful dish that brings the rich taste of Mexico right to your table while keeping it low in carbs. With roasted poblano peppers and a hint of spice, this soup is perfect for a comforting meal that fits your keto lifestyle.

Ingredients

• Poblano peppers - 2 large
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Chicken broth - 480 ml
• Heavy cream - 120 ml
• Cumin - 1 teaspoon
• Salt - to taste
• Pepper - to taste
• Fresh cilantro - for garnish
• Lime - 1, juiced

Steps

1. Preheat the oven to 200°C (400°F).
2. Place the poblano peppers on a baking sheet and roast in the oven for about 20 minutes, turning occasionally, until the skins are blistered and charred.
3. Remove the peppers from the oven and place them in a bowl, covering with plastic wrap for 10 minutes to steam.
4. Peel the charred skin off the poblanos, remove the seeds, and chop them into small pieces.
5. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
6. Add the minced garlic and sauté for another minute until fragrant.
7. Stir in the chopped roasted poblanos, cumin, salt, and pepper. Cook for an additional 2 minutes.
8. Pour in the chicken broth and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.
9. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender.
10. Stir in the heavy cream and lime juice, adjusting seasoning if necessary. Heat through for another 2-3 minutes.
11. Serve warm, garnished with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 5 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 40 mg
• Total Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in vitamins and antioxidants from poblanos and garlic.

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