Hearty Poblano, Carrot & Cauliflower Medley Soup
Experience the rich flavors of this Hearty Poblano, Carrot & Cauliflower Medley Soup, inspired by traditional Mexican cuisine. This vibrant soup combines the subtle heat of roasted poblano peppers, the sweetness of fresh carrots, and the earthy notes of cauliflower, all simmered together in a savory chicken stock. Perfect for cozy gatherings or as a nutritious meal prep option, it offers a delightful balance of textures and tastes. The brightness of fresh cilantro added just before serving elevates the whole dish, making it a showstopper at dinner parties. Enjoy it with crusty bread for a satisfying meal that's sure to warm your heart and soul.
4
Servings
75
Calories
13
Ingredients
Ingredients
Poblano peppers
2 large (roasted, stems & seeds removed, cut into 1/4-inch strips)
Olive oil or vegetable oil
2 tablespoons (none)
White onion
1 medium (halved lengthwise, sliced crosswise)
Tomato
1 medium (peeled, seeded, chopped)
Garlic clove
1 (minced)
Oregano
1/2 teaspoon (crumbled (Mexican oregano recommended))
Thyme
1/4 teaspoon (none)
Chicken stock
4 cups (none)
Carrots
2 medium (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)
Cilantro
1/4 cup (chopped)
Instructions
1
For ease, prepare the roasted poblano peppers a day in advance and store them in an airtight container.
2
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until it becomes soft and translucent, about 3 to 4 minutes.
3
Stir in the minced garlic, chopped tomato, oregano, and thyme. Cook the mixture while stirring occasionally until most of the liquid has evaporated, about 4 minutes.
4
Pour in the chicken stock and add the sliced carrots. Bring the mixture to a boil, then cover, reduce the heat, and simmer for 6 to 8 minutes or until the carrots are tender.
5
Incorporate the cauliflower florets and roasted poblano strips into the soup. Season with salt and pepper to taste. Cook for an additional 4 minutes, ensuring the cauliflower is tender.
6
Remove the pot from heat and gently stir in the chopped cilantro just before serving. Enjoy your soup hot, paired with crusty bread if desired.
Nutrition Information
3g
Fat
9g
Carbs
2.5g
Protein
2g
Fiber
1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Hearty Poblano, Carrot & Cauliflower Medley Soup?
It is a vibrant, Mexican-inspired soup that combines roasted poblano peppers, sweet carrots, and earthy cauliflower in a savory chicken stock.
How many servings does this recipe make?
This recipe makes 4 servings.
How many calories are in one serving of this soup?
Each serving contains approximately 75 calories.
What is the fat content per serving?
Each serving has 3g of fat.
How many carbohydrates are in this soup?
There are 9g of carbohydrates per serving.
How much protein does this soup provide?
Each serving provides 2.5g of protein.
How much fiber and sugar are in a serving?
There are 2g of fiber and 1g of sugar per serving.
How many ingredients are required for this recipe?
There are 13 ingredients in total.
How should I prepare the poblano peppers?
The peppers should be roasted, have their stems and seeds removed, and then be cut into 1/4-inch strips.
What type of onion is best for this soup?
The recipe calls for one medium white onion, halved lengthwise and sliced crosswise.
Can I prepare any part of the recipe in advance?
Yes, you can prepare the roasted poblano peppers a day in advance and store them in an airtight container.
How do I prepare the tomatoes?
The tomatoes should be peeled, seeded, and chopped.
What kind of oil should I use for sautéing?
You can use either olive oil or vegetable oil.
What herbs are used to season the soup?
The soup is seasoned with crumbled oregano (Mexican oregano recommended) and thyme.
How long should I sauté the onions?
Sauté the onions for about 3 to 4 minutes until they are soft and translucent.
When do I add the garlic and tomatoes?
Add the minced garlic and chopped tomatoes after the onions have softened, and cook until most liquid has evaporated.
What is the recommended amount of chicken stock?
The recipe requires 4 cups of chicken stock.
How should the carrots be sliced?
Carrots should be peeled and thinly sliced crosswise.
How long do the carrots need to simmer?
Simmer the carrots in the chicken stock for 6 to 8 minutes or until they are tender.
How should I prepare the cauliflower?
Cut the cauliflower into bite-sized florets.
When should the roasted poblano strips be added to the pot?
Incorporate the poblano strips at the same time as the cauliflower florets.
How long does the cauliflower take to cook?
Cook the cauliflower for an additional 4 minutes until tender.
What seasoning is used at the end?
Season with salt and pepper to taste.
When is the cilantro added?
Gently stir in the chopped cilantro just before serving.
Is this soup vegetarian-friendly?
The recipe uses chicken stock, but it can be made vegetarian by substituting vegetable stock.
What are some serving suggestions for this soup?
It is recommended to serve the soup hot, paired with crusty bread.
What type of cuisine is this recipe inspired by?
This recipe is inspired by traditional Mexican cuisine.
Is this soup good for meal prep?
Yes, it is described as a nutritious meal prep option.
What is the flavor profile of this dish?
It offers a balance of subtle heat from poblanos, sweetness from carrots, and earthy notes from cauliflower.
What tags are associated with this recipe?
Tags include mexican soup, poblano, vegetarian, comfort food, healthy soup, and nutritious.