Poblano, Carrot & Cauliflower Soup Recipe

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Ingredients:

Serving

2 large poblano peppers , chiles roasted stems & seeds removed, cut in 1/4-inch strips
2 tbsp olive oil
1 medium white onion , halved lengthwise, sliced crosswise
1 medium tomato, peeled, seeded, chopped
1 garlic clove, minced
1/2 tsp oregano, crumbled
1/4 tsp thyme
4 cups chicken stock
2 medium carrots, peeled , thinly sliced crosswise
1 1/2 cups cauliflower florets, cut bite-size
1/2 tsp salt , to taste
1/8 tsp pepper , to taste
1/4 cup chopped cilantro

Directions:

The poblanos can be prepared a day ahead to save time.
Heat a skillet on medium, pour in the oil and cook the onion until soft, about 3 - 4 minutes.
Add the garlic, tomato, oregano and thyme. Stir and cook until the mixture has nearly dried out, about 4 minutes.
Add the carrot and stock; bring to a boil, cover, lower heat and simmer until the carrots are tender, 6 - 8 minutes.
Add the cauliflower and roasted poblanos and season with salt & pepper.
Cook about 4 more minutes until the cauliflower is tender.
Stir in the cilantro and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	189.27 Kcal (792 kJ)
Calories from fat	84.83 Kcal
		% Daily Value*
Total Fat	9.43g	15%
Cholesterol	7.2mg	2%
Sodium	670.24mg	28%
Potassium	593.75mg	13%
Total Carbs	18.79g	6%
Sugars	9.17g	37%
Dietary Fiber	2.7g	11%
Protein	8.98g	18%
Vitamin C	27.9mg	47%
Vitamin A	0.3mg	10%
Iron	0.1mg	1%
Calcium	40.2mg	4%

Amount Per 100 g
Calories	49.99 Kcal (209 kJ)
Calories from fat	22.41 Kcal
		% Daily Value*
Total Fat	2.49g	15%
Cholesterol	1.9mg	2%
Sodium	177.02mg	28%
Potassium	156.82mg	13%
Total Carbs	4.96g	6%
Sugars	2.42g	37%
Dietary Fiber	0.71g	11%
Protein	2.37g	18%
Vitamin C	7.4mg	47%
Vitamin A	0.1mg	10%
Calcium	10.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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