Creamy Paleo Poblano Soup
This is one of my favorite soups to make in the winter time because it is very warming with the use of peppers and additional hot sauce if you so desire! To tell you the truth; I love to have this soup in the winter, summer, spring and fall as it is so tasty and light and it can be served with just about any protein! Like most people during the Holiday’s; I find myself eating more indulgent and rich foods and drinking just a bit more than I usually do and so I love making this soup during the holiday time as it is both warming, creamy and light all at the same time! This creamy poblano pepper soup is completely paleo with the use of coconut flour and coconut milk in place of cream or whole wheat flour. This recipe is also technically keto or low carb! I have served the soup here with shredded chicken, cooked in my instant pot; but grilled shrimp, flank steak, rotisserie chicken or pork carnitas would also be a delicious accompaniment to this soup!
6 cups of bone broth or organic chicken or vegetable stock
1 cup of organic full fat, canned coconut milk
5 medium poblano peppers
1, 4oz can of green chilies
1 large yellow onion, diced
2 large carrot sticks, chopped
4 tbsp coconut or almond flour
4 garlic cloves, minced
2 limes, juice + 1 tsp zest
1 bunch clinatro
1.5 tbsp oil ( butter, ghee, coconut oil)
1 tsp salt or to taste
1/4 tsp pepper or to taste
1 tbsp hot sauce, optional
1 medium avocado for topping
Begin by turning your oven to broil to char your poblano peppers. Place your peppers on a lined baking sheet about 2 inches from the broiler in your oven. Broil for about 2-3 minutes on each side before removing from the oven and setting aside to allow to cool. Next, heat 1 tbsp of oil in a medium to large pan over medium heat. Once you oil has heated/melted; add in your minced garlic and diced onion and cooked until translucent. Set your sauteed onion and garlic aside in a small prep dish. Next heat your remaining 1/2 tbsp of oil in the same pan you had cooked the onion and garlic in. Add in your chopped carrots and cook on medium for 2-5 minutes or until cooked through and set aside in separate prep bowl.
Begin to make your poblano pepper soup base by removing the stems and seeds from your charred peppers. I like to use my blender to blend the peppers into the broth completely but you could also use an immersion blender to do this. Place your peppers along with 2-3 cups of your broth, 1/2 of your cilantro bunch, juice of 2 small limes and 1/2 of the onion and garlic mixture into your blender and blend until completely incorporated.
Next, pour your poblano pepper mixture into a large stock pot along with the remaining broth plus the remaining onion and garlic mixture and the carrots. Turn your stove onto medium to high heat and bring the soup to a simmer. Meanwhile whisk together your 1 cup of coconut milk with 4 tbsp of flour before pouring into the stock pot with the soup. Season the soup with salt, pepper and hot sauce, if desired. Top with fresh cilantro, avocado and or shredded cheese if desired and enjoy!