Sweet Potato Poblano Soup
A few days ago, my mom came home in a frenzy carrying a single grocery bag filled with seemingly random items. She then whipped a magazine out of her purse. It was Natural Health magazine, and she’d stolen it from the doctors office. Turns out a specific soup recipe had caught her eye, and she decided that we had to try it. She bought all of the ingredients on the way home, and we finally made it tonight!
Anyway, we ended up changing the recipe a bit, but the original recipe is from Whole Living and can be found HERE.
First we, chopped and broiled the veggies. We added a few and removed a few from the recipe and ended up using: 2 sweet potatoes, 1 parsnip, 2 onions, 4 carrots, 5 cloves of garlic, and 3 poblano peppers. All roasted in copious amounts of olive oil, or course.
Then, the vegetables are put in a large pot. Instead of adding water and white wine, we added vegetable broth. The spices are also mixed in, as well as the salt and pepper. We added some roasted corn (pre-roasted and frozen from Trader Joes), too!
This is covered and allowed to simmer for 45 minutes or so. The recipe calls for whisking in light coconut milk, but we served it first and added it individually serving by serving.
The soup was garnished with fresh scallions and cilantro! I ate it for dinner along with some quesadillas made from corn tortillas and a cheddar/ asiago cheese mix, and then a salad of avocado, orange sections, and red onion dressed with olive oil and red wine vinegar.
I love cooking with my family and I’ll try to do more posts like this!