Eosinophilic Esophagitis Friendly Vegan Roasted Poblano Soup
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Learn more →Ingredients
4 servings
- 4 poblano peppers
- 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
- 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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