Poblano, Carrot & Cauliflower Soup

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 onion, halved lengthwise, sliced crosswise
• 1 medium tomato, 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

Recipe

• 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.