Description
This recipe is a quick and flavorful soup for the season.
Ingredients
Units
Scale
- 2 poblano peppers
- 2 – 3 tablespoons oil
- 1 small yellow onion, chopped
- 3/4 teaspoons cumin seeds
- 2 cloves of garlic, chopped
- 1 jalapeno, chopped (optional to seed for less heat)
- 2 10 ounces bags of frozen corn, thawed
- 16 ouncesof vegetable broth
- 8 ounces of coconut milk from a can
- 1 tablespoons of sriracha
- salt and pepper to taste
- juice of 1/2 lime
- toppings: fresh herbs like cilantro, green onions, sliced jalapenos, lime wedges, garlic chips, avocado, etc.
Instructions
- Prep the poblano peppers. To roast in the oven, preheat to 400 degrees F. Place peppers on a sheet tray and drizzle with olive oil. Bake for 30 – 35 minutes, flipping halfway through until charred. Remove from oven and place in a bowl and cover to steam for ten minutes. Once cooled, take peppers and peel the skin and remove the seeds. Chop and set aside. (you can also char over open flame if preferred, using the same steaming and cooling method to remove skin)
- In a large dutch oven, add the oil and bring up to a medium heat.
- Add the onions and big pinch of salt. Stir and cook until the onions are translucent, about 5 – 8 minutes.
- Add cumin seeds, black pepper, garlic, and jalapeno. Stir to combine and continue cooking for about 5 minutes.
- Add the corn and chopped poblano peppers, and stir to combine.
- Add the broth and coconut milk with the sriracha. Add a pinch more salt. Stir to combine and bring up to a boil, then turn down the heat and simmer for five minutes.
- Let cool slightly before adding to a blender or using an immersion blender. Blend to desired consistency. *For more texture, only blend about 3/4 of the soup and add back to pot. Blend about 1/4 until completely smooth and add back to pot.
- Salt and pepper to taste, and add juice of 1/2 lime.
- Serve warm with toppings of choice. Enjoy!