Roasted Poblano Pepper Soup
Another one of my favorite go-to soup recipes that I love having on hand throughout the week. Poblanos are generally pretty mild in heat and are full of flavor. They also are rich in fiber and vitamin A as well as a great source of iron and potassium. I love them roasted and served with barbacoa but also taste amazing blended into a savory soup.
I recently blogged about how I am really into making these base soups for my meal planning because they are incredibly easy to make (I break it down into just 5 simple steps!) but are also a great way to consume bone broth throughout the week. I love making a giant pot of these kinds of soup and just having them on hand because I know at the very leas when my schedule is super busy that I will always have a nourishing soup to eat. This particular soup is delicious as-is or is also great topped with a fried egg or chorizo.
- 6-8 poblano peppers
- 3TBS olive oil
- 4TSP sea salt
- 2TBS ghee
- 1 white sweet potato
- 1 yellow onion
- 1TBS oregano
- 1TBS basil
- 1TSP black pepper
- 4-6C bone broth
- Slice poblanos down the middle and discard tops and seeds inside.
- Place on baking sheet and coat with sea salt and oil.
- Roast at 400*F for 20 minutes or until skin begins to char.
- Meanwhile, heat ghee in dutch oven. Once melted, add veggies and remaining spices, mix well.
- Saute until veggies begin to sweat, about 2-3 minutes, stirring occasionally.
- Add bone broth (should be about 2 inches from top of dutch oven) and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for about 20 minutes until veggies soften, stirring occasionally.
- Once veggies soften, add roasted poblanos and combine well.
- Allow to cool and blend with an immersion blender (or in a Vitamix) until smooth and creamy.
- Garnish with avocado, cilantro, and avocado oil.