Spanish: Sopa de Poblano, Zanahoria, y Coliflor This delicious Mexican soup was a huge hit at a recent dinner party I hosted. It's straight out of "1000 Mexican Recipes" by Marge Poore without any tweaking on my part. Poblanos are usually very mild so, unless you get an occasional hot one, this is a very mild soup. I made it ahead of time except for adding the cilantro at the last minute. Poblanos are available at most supermarkets. I'm fortunate to have a Mexican market nearby so I can get all my ingredients there.

Ingredients

4 serv.

large poblano peppers↗2
chiles roasted stems & seeds removed, cut in 1/4-inch strips
olive oil or vegetable oil↗2 tablespoons
medium white onion↗1
halved lengthwise, sliced crosswise
medium tomatoes↗1
peeled, seeded, chopped
garlic clove↗1
minced
oregano↗1⁄2 teaspoon
crumbled (Mexican oregano recommended)
thyme↗1⁄4 teaspoon
chicken stock↗4 cups
medium carrots↗2
peeled, thinly sliced crosswise
cauliflower florets↗1 1⁄2 cups
cut bite-size
salt↗1⁄2 teaspoon
to taste
pepper↗1⁄8 teaspoon
to taste
chopped cilantro1⁄4 cup

Step-by-step instructions

1
The poblanos can be prepared a day ahead to save time.
2
Heat a skillet on medium, pour in the oil and cook the onion until soft, about 3 - 4 minutes.
3
Add the garlic, tomato, oregano and thyme. Stir and cook until the mixture has nearly dried out, about 4 minutes.
4
Add the carrot and stock; bring to a boil, cover, lower heat and simmer until the carrots are tender, 6 - 8 minutes.
5
Add the cauliflower and roasted poblanos and season with salt & pepper.
6
Cook about 4 more minutes until the cauliflower is tender.
7
Stir in the cilantro and serve.

Source: food.com

Original recipe ↗

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