Creamy Cauliflower Poblano Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 141
- Total Fat
- 9
- Saturated Fat
- 5
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 5
- Cholesterol
- 23
- Sodium
- 486
- Total: 25 min
- Active: 15 min
Ingredients
2 tablespoons unsalted butter
2 cloves garlic, chopped
2 poblano peppers, stemmed, seeded and sliced
1 medium yellow onion, sliced
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
12 ounces steamed cauliflower florets (from about 1 medium crown; about 2 cups)
1 cup milk
Kosher salt
Sour cream, crushed tortilla chips, hot sauce and lime wedges, for serving
Directions
- Heat the butter in a medium saucepan over medium heat. Once melted, add the garlic and cook until fragrant, 30 seconds. Add the peppers and onions and cook, stirring often, until totally softened, about 8 minutes. Stir in the coriander and cumin and cook until fragrant, 1 minute. Add the cauliflower, milk, 3 cups water and 1 teaspoon salt and bring to a simmer. Simmer until the cauliflower is very soft, about 8 minutes. The milk might curdle or separate, but don’t worry- it will smooth out once you puree it.
- Let cool slightly, then transfer to a blender and puree in batches until completely smooth. Alternatively, use an immersion blender to puree. Return the soup to the pot and adjust the thickness to the desired consistency with water and season to taste. Serve topped with sour cream and chips with hot sauce and limes on the side.