Poblano, Carrot & Cauliflower Soup Recipe

Name: Poblano, Carrot & Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large poblano peppers, chiles roasted stems & seeds removed, cut in 1/4-inch strips; 2 tablespoons olive oil or 2 tablespoons vegetable oil; 1 medium white onion, halved lengthwise, sliced crosswise; 1 medium tomatoes, peeled, seeded, chopped; 1 garlic clove, minced; 1/2 teaspoon oregano, crumbled (Mexican oregano recommended); 1/4 teaspoon thyme; 4 cups chicken stock; 2 medium carrots, peeled, thinly sliced crosswise; 1 1/2 cups cauliflower florets, cut bite-size; 1/2 teaspoon salt, to taste; 1/8 teaspoon pepper, to taste; 1/4 cup chopped cilantro

Servings: persons

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

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.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large poblano peppers, chiles roasted stems & seeds removed, cut in 1/4-inch strips, 2 tablespoons olive oil or 2 tablespoons vegetable oil, 1 medium white onion, halved lengthwise, sliced crosswise, 1 medium tomatoes, peeled, seeded, chopped, and more.

Yes, Poblano, Carrot & Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poblano, Carrot & Cauliflower Soup

How did you like this recipe?

Frequently Asked Questions