Sopa de Poblano

Sopa de Poblano is a vibrant and flavorful Mexican soup that features roasted poblano peppers, creating a rich and smoky base. This vegan dish is perfect for warming up on a chilly day, packed with nutrients and bursting with authentic flavors.

Ingredients

• Poblano peppers - 2
• Olive oil - 1 tablespoon
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Coconut milk - 200 ml
• Corn - 100 grams (fresh or frozen)
• Cilantro - a handful, chopped
• Lime - 1, juiced
• Salt - to taste
• Black pepper - to taste
• Avocado - 1, diced (for garnish)

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 15 minutes or until the skin is blistered and charred.
3. Remove the peppers from the oven and place them in a bowl, covering with plastic wrap to steam for about 10 minutes.
4. Once steamed, peel off the charred skin, remove the seeds, and chop the peppers.
5. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
6. Add minced garlic and sauté for another minute until fragrant.
7. Stir in the chopped roasted poblanos and cook for an additional 2 minutes.
8. Pour in the vegetable broth and bring to a simmer. Let it cook for about 5 minutes.
9. Add the corn and coconut milk, then season with salt and black pepper to taste. Simmer for another 5 minutes.
10. Remove from heat and stir in the lime juice and chopped cilantro.
11. Serve hot, garnished with diced avocado.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from poblanos and corn.
• High in fiber, promoting digestive health.

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