Low Sodium Creamy Roasted Poblano Soup
Indulge in the bold, smoky flavors of this Low Sodium Creamy Roasted Poblano Soup, a heartwarming dish that’s perfect for anyone seeking a healthier, flavorful option. Featuring fire-roasted poblano peppers as its star ingredient, this soup is blended to velvety perfection with unsalted vegetable broth, creamy Greek yogurt, and the subtle earthiness of cumin and oregano. The addition of tender russet potatoes enhances the richness, while lime juice and fresh cilantro brighten every spoonful. With diced avocado and a dollop of yogurt as garnish, this soup is not only visually stunning but packed with nutrients—ideal for those watching their sodium intake without sacrificing taste. Ready in under an hour, this wholesome recipe is the ultimate comfort food for cozy nights.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 whole Poblano peppers
- 2 tablespoons Olive oil
- 1 medium White onion
- 3 whole Garlic cloves
- 4 cups Unsalted vegetable broth
- 1 medium Russet potato
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro
- 2 tablespoons Lime juice
- 0.5 cup Low-fat Greek yogurt
- 1 medium Avocado
- 0.25 teaspoon Ground black pepper (for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Place the poblano peppers on a baking sheet and roast in the oven for 20-25 minutes, turning occasionally until the skins are charred and blistered.
Remove the peppers from the oven and place them in a bowl. Cover with a plate or plastic wrap and let them steam for 10 minutes to help loosen the skin.
Meanwhile, peel and dice the potato into small cubes and set aside.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Add minced garlic and cook for another 1-2 minutes, until fragrant.
Peel the charred skins off the poblano peppers, remove the stems and seeds, and chop them roughly.
Add the chopped peppers to the pot along with the diced potato, ground cumin, dried oregano, and black pepper. Stir well to combine.
Pour in the unsalted vegetable broth, bring the mixture to a boil, and then reduce to a simmer. Cover the pot and cook for 20 minutes, or until the potato is tender.
Remove the pot from the heat and let it cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, you can use a countertop blender in batches, making sure to vent the steam if the soup is still hot.
Stir in the lime juice and chopped cilantro, adjusting seasoning if necessary with additional black pepper.
Serve the soup hot. Top each serving with a spoonful of low-fat Greek yogurt and diced avocado. Sprinkle with a little ground black pepper for garnish, if desired.
Nutrition Facts
Calories |
1022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 181 mg | 8% | |
| Total Carbohydrate | 118.7 g | 43% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 42.7 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 324 mg | 25% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3496 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
