Ingredients

The following ingredients have 4 Servings
  • 4 poblano peppers
  • 4 x-large garlic cloves (with skin still on (for roasting))
  • 15 small red or yukon gold potatoes
  • 1 medium white onion (finely chopped (130 g))
  • 6 cups low-sodium vegetable broth (1440 mL)
  • 2-2 1/2 teaspoons fine sea salt
  • Fresh Lime juice and smoked paprika for serving
  • Optional (but recommended for flavor: 2-3 tablespoons nutritional yeast for optimum flavor)

Instruction

  • First, preheat an oven to 450 degrees and line a sheet pan with parchment paper. Place your whole poblano peppers on the pan and roast for 15 minutes until they look very browned/charred and the skin is crisping. After 5 minutes of cooking, add the garlic cloves (with skin still on!) onto the pan and let them both cook the remaining 10 minutes. Remove and let cool some before chopping the poblano peppers. After they have cooled, peel as much as the outer skin as possible, but don't stress over every bit. You will then need to destem and remove all the seeds and chop into chunks. Make sure to remove the seeds, as they will make the soup unbearably hot. NOTE: If using bell peppers instead, preheat oven to just 400 degrees and chop the bell peppers into small chunks prior to roasting. Sprinkle salt and pepper on top. You will need to only cook them for about 10 minutes until tender. Cook the garlic at the same time on the same pan. Place the whole garlic cloves with skin still on, on the pan.
  • While the peppers are roasting, chop your potatoes into 1/2 inch chunks and finely chop your onion.
  • Add the broth, onion, 2 teaspoons salt (and 1/4 teaspoon black pepper if using bell peppers in the soup) to a pot over medium heat. Once it starts to boil, let the onions cook 5 minutes.
  • Add the potatoes and cover and cook for 15 minutes or until the potatoes are fork tender.
  • Peel the roasted garlic and add it to the soup. Add the nutritional yeast (if using) as well. Using a hand immersion blender, puree the soup until it's smooth and thick.
  • Add the reserved chopped poblano peppers and stir through. If you want the poblano flavor more disbursed, puree about half of them in it. This will distribute small pieces of poblano flecks throughout the soup. Reserve a few to garnish the top of the soup. Taste and add any more salt if desired, mine needed an extra 1/2 teaspoon. Add to bowls and serve. Squeeze fresh lime juice on top and some paprika for garnish. The lime juice really brightens up the flavors and goes well with the heat of the poblano peppers.