Roasted Poblano and Corn Soup

The roasted flavors of corn and poblano peppers come together in this deliciously healthy and easy to make soup. The perfect comfort food for a cold winter evening!

Serves: Serves 4

Ingredients:
6 poblano chile peppers
3 ears fresh corn (You can also use 3 cups frozen)
4 cups chopped potatoes (about 3 medium potatoes)
6 medium cloves garlic (about 1 inch)
1 sweet onion, chopped
¼ cup plus 2 tablespoons lime juice, seperated (about 3 limes)
1 cup chopped fresh cilantro, divided
Himalayan pink salt to taste (will depend on how much broth and what kind you used, I put in 2 teaspoons)
2 cups veggie broth, plus extra veggie broth to sauté
2 cups water
Garlicky Lemon Crema

Notes from the Chef:
I roast and sauté with veggie broth but you can also use your favorite oil if you use oil. You can use all veggie broth or all water, I personally found half and half to be the perfect combo. If you use frozen corn, add it to the soup with the roasted vegetables. You can also use Anaheim peppers for this, I tried both and they were great. If you can’t find either, you can sub a regular green pepper or any other chilis you find, just beware of spice.

Tips to prep ahead: Roast the chilis, corn, potatoes and garlic. Make the Garlicky Lemon Crema.

Baby/kid food idea: Puree roasted potatoes and onion with veggie broth. Can also add corn for older baby or if you have a high speed blender that will smooth it out, corn tends to stay chunky. If you use a non spicy pepper, you can add that too. You can also simply puree the soup itself for an easier to eat meal for the older ones.

Method:
1. Pre heat oven to 400.

2. Cut the tops off and deseed the chile peppers. I sliced the entire top off, carefully sliced down one side, then opened the chile pepper and removed the seeds. This helps ensure that the soup isn’t super spicy. Roasting with the seeds inside will make the chile peppers hold on to their spicy taste but removing them makes them more mild.

3. Shuck/clean the corn, wash and chop the potatoes.

4. Put the chile peppers, corn, potatoes and garlic on a parchment lined cookie sheets and sprinkle with a touch of veggie broth and a dash of salt. Roast for 45 minutes or until the outsides begin to brown.

5. Meanwhile, chop the onion and cilantro and make the Garlicky Lemon Crema.
When veggies are done roasting, slice the kernels off of the corn cobs. Then carefully peel as much skin off the chile peppers as you can. Chop the chile peppers and finely chop the garlic.

6. Saute the chopped onion in a large pot over medium heat with a little veggie broth until it begins to get translucent (about 5-7 minutes). Add the roasted veggies. Saute a few more minutes.

7. Add ¼ cup lime juice, half of the cilantro and the salt. Saute about 3-4 more minutes.

8. Add the veggie broth, water and 2 tablespoons lime juice. Simmer 5 more minutes. Serve with a drizzle of Garlicky Lemon Crema.

What’s your favorite cold weather soup recipe?

veggies-dont-biteSophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.