Paleo Creamy Roasted Poblano Soup
Warm up with this flavorful and healthy Paleo Creamy Roasted Poblano Soup, a dairy-free delight brimming with smoky poblano peppers, creamy coconut milk, and a subtle zest of lime. This rich and velvety soup showcases roasted poblano peppers as the star, their slightly spicy and smoky notes perfectly balanced with cauliflower and aromatic garlic. The use of coconut oil and coconut milk makes it entirely paleo-friendly, while freshly chopped cilantro adds a vibrant finishing touch. With just a few simple ingredients and a straightforward preparation process, this gluten-free soup is perfect for a cozy dinner or meal prep. Serve piping hot as a satisfying main or a comforting appetizer, and enjoy its earthy, indulgent flavors guilt-free!
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Recipe Information
Ingredients
- 6 large Poblano peppers
- 2 tablespoons Coconut oil
- 1 medium Onion
- 4 large Garlic cloves
- 1 small head Cauliflower
- 4 cups Chicken broth
- 1 cup Coconut milk
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Cilantro
Instructions
Preheat the broiler in your oven. Line a baking sheet with foil.
Place the poblano peppers on the prepared baking sheet and roast under the broiler for about 5-7 minutes on each side, or until the skins are blackened and blistered.
Remove the poblanos from the oven and place them in a large bowl. Cover the bowl with a plate or plastic wrap and let the peppers steam for 10 minutes to aid in peeling.
While the poblanos steam, heat the coconut oil in a large pot over medium heat.
Cut the onion into small dices and add to the pot, cooking for about 5 minutes until they become translucent.
Mince the garlic and add to the pot, sautéing for another minute until fragrant.
Chop the cauliflower into florets and add to the pot.
Pour the chicken broth over the vegetables, bring the mixture to a boil, then reduce the heat to a simmer and cook for about 15 minutes until the cauliflower is tender.
Once the poblanos are cool enough to handle, peel off the blackened skins, remove the seeds, and roughly chop the peppers. Add them to the pot.
Using an immersion blender, or transferring the soup to a blender in batches, blend the mixture until smooth and creamy.
Stir in the coconut milk, lime juice, salt, and black pepper. Adjust seasoning to taste if needed.
Simmer the soup for another 10 minutes to allow the flavors to meld.
Serve hot, garnished with freshly chopped cilantro.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1303 mg | 57% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 13.2 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1287 mg | 27% | |
*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.
