Mediterranean Diet Creamy Roasted Poblano Soup
Dive into the vibrant flavors of this Mediterranean Diet Creamy Roasted Poblano Soup, a wholesome dish that marries smoky poblano peppers with creamy almond milk in a velvety blend. This recipe features roasted peppers for a depth of flavor, balanced with tender potatoes, aromatic garlic, and the earthy warmth of cumin. Fresh cilantro and a splash of zesty lime juice add brightness, while olive oil and low-sodium vegetable broth keep the dish heart-healthy and diet-friendly. Perfect for cozy dinners or elegant gatherings, this soup is quick to prepare and brimming with nutrient-packed ingredients, making it an irresistible addition to your Mediterranean-inspired menu.
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Recipe Information
Ingredients
- 4 large poblano peppers
- 2 tablespoons olive oil
- 1 medium yellow onion
- 4 garlic cloves
- 1 medium potato
- 4 cups low-sodium vegetable broth
- 1 cup almond milk (unsweetened)
- 0.5 cup fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast in the oven for 20 minutes, turning halfway through, until the skins are charred and blistered.
While the peppers are roasting, dice the onion and mince the garlic cloves. Peel and dice the potato.
Once roasted, remove the poblanos from the oven and place them in a bowl covered with a plate or plastic wrap. This will help steam the skins off. Let them sit for 10 minutes.
In a large pot, heat olive oil over medium heat. Add the diced onions and cook until they are translucent, about 5 minutes.
Add the minced garlic and diced potato to the pot, cooking for another 3 minutes.
Pour in the vegetable broth, increase the heat to bring it to a boil, then reduce to a simmer for 15 minutes, or until the potatoes are tender.
While the soup is simmering, remove the skins, stems, and seeds from the cooled poblano peppers and roughly chop them.
Add the chopped poblano peppers, almond milk, cilantro, lime juice, cumin, salt, and pepper to the pot. Stir well to combine.
Use an immersion blender to puree the soup until creamy and smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Simmer for another 5 minutes, taste, and adjust seasoning if necessary.
Serve hot, garnished with additional cilantro or a swirl of almond milk if desired.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 3406 mg | 148% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 28.5 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 615 mg | 47% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2920 mg | 62% | |
*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.
