Low Sodium Vegan Roasted Poblano Soup

Total time1 hr 5 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

4 poblano peppers
Fresh Poblano Pepper Fresh Poblano Peppers Poblano/Pasilla Peppers - 0.25 Lb Poblano/Pasilla Peppers PRODUCE Poblano Pepper
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2 tbsp olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp cayenne pepper (optional)
3 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 cup frozen or fresh corn kernels
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp fresh lime juice

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Position an oven rack 6 inches from the broiler and preheat the broiler to high. Place the poblano peppers on a baking sheet and broil, turning with tongs every 3–4 minutes, until the skins are deeply charred and blistered on all sides, 12–15 minutes total.
2
Transfer the charred peppers to a bowl, cover tightly with a plate or plastic wrap, and let them steam for 10 minutes. Peel off and discard the charred skins, then remove the stems and seeds. Roughly chop the roasted pepper flesh and set aside.

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