Poblano Pepper Soup

Poblano Pepper Soup is a rich and flavorful low-carb Mexican dish that showcases the smoky sweetness of roasted poblanos. This creamy soup is both comforting and satisfying, making it a perfect dinner option for those watching their carbohydrate intake.

Ingredients

• Poblano peppers - 2 large
• Garlic - 2 cloves, minced
• Onion - 1 small, chopped
• Vegetable broth - 500 ml
• Heavy cream - 100 ml
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - for garnish

Steps

1. Preheat the oven to 220°C (425°F).
2. Place the poblano peppers on a baking sheet and roast in the oven for about 15-20 minutes, turning occasionally, until the skin is charred and blistered.
3. Remove the roasted peppers from the oven and place them in a bowl covered with plastic wrap for about 10 minutes to steam. This will make it easier to peel the skin.
4. Once cooled, peel the skin off the poblanos, remove the seeds, and chop them into small pieces.
5. In a pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
6. Add the minced garlic and cumin to the pot, stirring for an additional minute until fragrant.
7. Stir in the chopped poblano peppers and vegetable broth. Bring to a simmer and cook for about 10 minutes.
8. Using an immersion blender, blend the soup until smooth. If using a regular blender, blend in batches and return to the pot.
9. Stir in the heavy cream, salt, and black pepper. Heat through for another 2-3 minutes without boiling.
10. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 9 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 40 mg
• Total Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from poblano peppers, which may help reduce inflammation.
• Low in carbohydrates, making it suitable for low-carb diets.

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