Ingredients
Scale
- 4 large poblano peppers
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream (can substitute with coconut milk for a dairy-free version)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 425°F (220°C) and roast the poblano peppers for 20-25 minutes until blistered.
- Chop the onion and dice the potato, then sauté the onion in olive oil until translucent.
- Add minced garlic and diced potatoes to the pot, cooking for an additional 5 minutes.
- Peel, seed, and chop the roasted peppers, then add them to the pot.
- Pour in the vegetable broth, bring to a boil, then simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender.
- Stir in heavy cream and warm through without boiling.
- Season with salt and pepper to taste.
- Serve garnished with fresh cilantro.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk.
- Adjust the seasoning according to personal preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 70mg