Tag Archives: soup

Poblano and White Bean Chili

Back in October 2010, Vegetarian Times ran a feature on the Poblano pepper.  I swear, every recipe in that aricle was to die for.  This was one of my favorites.  I’m not gonna lie- it is not a quick fix.  But it is a great candidate for prepping on a lazy weekend afternoon and throwing together after work, so check out the “Make Ahead and Make It Easy” tips!

Poblanos are high in vitamin C and low in calories and their flavor is perfect- a bit of kick but never too much spice.  White beans add fiber and protein.  Serve this over rice or with some tasty cornbread to sop it all up! 

To make it vegan simply omit the goat cheese.

 Make Ahead and Make it Easy
 Though this recipe has a lot of steps there are a lot of them that can be done a few days early.  You can roast the peppers in advace and get them ready.  You can do everything through step 6 early and keep the chili in a container in the fridge for reheating.  I think this tastes even better after a day or two!
  • 6 poblano peppers
  • 2 tsp vegetable oil
  • 1 onion, cut in half and sliced thin
  • 2 cloves garlic, chopped
  • 1.5 tsp dried oregano
  •  2 15.5-oz. cans white beans, rinsed and drained
  • 2 cups veggie broth
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 cup frozen corn kernels
  • 1/2 cup cilantro, chopped
  • 1 Tbs lime juice
  • 1/4 cup milk
  • 3 oz goat cheese
  • 1/4 cup pumpkin seeds

How to make it

  1. Turn on your broiler and place the poblanos within a few inches of the heat.  Rotate them every 5 minutes or so until they are nicely charred.
  2. Take them out and place them in a plastic bag tied shut.  This will allow them to steam and the skin will come off easier.
  3. Once the poblanos are cool, peel off the skin, remove the seeds and stems, and cut them into strips.
  4. Heat 2 tsp oil in a large skillet over medium heat. Add onion and cook until onion is soft. Add garlic, oregano and poblano strips, and cook 3 to 4 minutes more. Season with salt and pepper, if desired.
  5. Add beans, broth, remaining oregano and cumin to skillet and simmer over medium heat. Cook 15 minutes, stirring occasionally.
  6. Stir in corn, cilantro, and lime juice. Season with salt and pepper, if desired. Cook 2 minutes more.
  7. Warm milk in separate saucepan. Add goat cheese, and stir until smooth. Serve chili garnished with goat cheese sauce, pumpkin seeds, and cilantro.

Secret Mission Cauliflower Soup

The thing about veggies is that veggie haters assume they are all green, and therefore easily identifiable.  The thing about cheese is, it makes everything awesome.  So there you have it.  The Secret Mission that this soup is named after is “Mission: Get-Vegetable-Hater-to-Consume-a-Full-Day’s-Worth-of-Vitamin-C-Plus-Lots-of-Fiber-Folate-Calcium-and-Phytonutrients.”  Now that mission is important, as evidenced by the sheer number of syllables in its name.
If the blue cheese varieties are too strong, I think this would work quite well with just about any type of cheese.  I also think you could mix n’ match veggies (broccoli and carrots come to mind).  Be sure to let us know what you try!  Serve it up with some braised greens and bread (shown- and don’t bother making the veggie hater eat the greens.  You’ve got to pick your battles) for a well-rounded and fast dinner.

Make Ahead and Make it Easy

 Make this soup a few days in advance and slowly heat it back up when you are ready to eat it.  Some folks don’t like freezing dairy based soups but I find they freeze just fine.  Be sure to freeze it from room temperature and re-heat slowly, stirring often.
    • 3 Tbs butter or olive oil
    • 2 onions, chopped
    •  4 celery stalks, chopped
    • 4 cups cauliflower, roughly chopped
    • 4 cups veggie broth
    • 2 cups milk
    • 4 oz (2/3 cup) cheese from the blue family (Stilton, Gorgonzola, etc.)
    • 1 cup cream
    • salt and pepper to taste

How to make it

    1. Melt butter in a large soup pot or dutch oven over medium heat.
    2. Add onion, celery and cauliflower and cook about 10 minutes
    3. Add broth, reduce heat  and simmer until cauliflower is very soft- about half an hour
    4. Stir in 2 cups of the milk and use a blender, food processor, or immersion blender to puree the soup (be very careful as hot liquids can explode in the blender!).
    5. Return to pot, add cheese, cream, salt, and pepper.