roasted poblano pepper and corn soup
this is a vegan soup with roasted poblano peppers, corn, and spices. it's creamy and flavorful, thanks to cashews and seasoning. It's topped with fresh cilantro and is perfect for a cozy meal.
ingredients
- 4 poblano peppers
- 2 cups fresh or frozen corn kernels
- 1 onion diced
- 4 garlic cloves minced
- 6 cups vegetable broth
- 1/2 cup raw cashews soaked in water for 2 hours and drained
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro chopped, for serving
instructions
- preheat your oven to 400°f.
- wash and dry the poblano peppers, then place them on a baking sheet lined with parchment paper.
- roast the poblano peppers in the oven for about 35-40 minutes, turning them occasionally, until the skins are blistered and blackened. remove from the oven and place them in a bowl, covering with a plate or plastic wrap to allow the steam to loosen the skins.
- in a large pot, sauté the diced onion and minced garlic until they become tender.
- add the cumin and smoked paprika, and sauté for another minute.
- pour in the vegetable broth and add the corn kernels.
- peel the roasted poblano peppers, remove the seeds and chop them. add the chopped peppers to the pot.
- bring the soup to a boil, then reduce the heat to a simmer and let it cook for about 20 minutes.
- in a high-speed blender, blend the cashews with 1 cup of the hot soup until smooth and creamy. add the blended cashews to the pot and stir well.
- season with salt and black pepper, to taste.
- serve hot with chopped fresh cilantro.
notes
there are several nut and seed substitutes that you can use instead of cashews to make a creamy soup. some good options include:
- sunflower seeds: these are a great substitute for cashews as they have a similar creamy texture and mild flavor. soak them in water for a few hours before blending them into the soup.
- hemp seeds: hemp seeds are another great substitute for cashews as they are rich in protein and healthy fats. they have a slightly nutty flavor and blend well into soups. you can add them directly to the soup without soaking.
- almonds: although almonds have a slightly different flavor than cashews, they work well as a substitute in soup recipes. soak them in water for a few hours before blending them into the soup.
- pumpkin seeds: these seeds have a unique flavor and a slightly crunchy texture, but they can be blended into soups to create a creamy texture. soak them in water for a few hours before blending.