Poblano Carrot Cauliflower Soup Recipes

CREAMY CAULIFLOWER POBLANO SOUP

Steps:

• Heat the butter in a medium saucepan over medium heat. Once melted, add the garlic and cook until fragrant, 30 seconds. Add the peppers and onions and cook, stirring often, until totally softened, about 8 minutes. Stir in the coriander and cumin and cook until fragrant, 1 minute. Add the cauliflower, milk, 3 cups water and 1 teaspoon salt and bring to a simmer. Simmer until the cauliflower is very soft, about 8 minutes. The milk might curdle or separate, but don't worry- it will smooth out once you puree it.
• Let cool slightly, then transfer to a blender and puree in batches until completely smooth. Alternatively, use an immersion blender to puree. Return the soup to the pot and adjust the thickness to the desired consistency with water and season to taste. Serve topped with sour cream and chips with hot sauce and limes on the side.

POBLANO SOUP

Steps:

• Heat a grill or grill pan to medium-high heat. Grill the poblanos skin-side down until blistering, about 5 minutes. Remove from the heat and let cool slightly.
• While the poblanos are cooling, spray the grill pan with nonstick cooking spray and grill the Cotija cheese on all sides until browned, 2 to 3 minutes. Remove from the heat and let cool. Cube the cheese and reserve for garnish.
• Remove and discard the blistered skin from the poblanos. Dice 1 poblano and reserve for garnish. Roughly chop the remaining 2 poblanos.
• Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the onions and the 2 chopped poblanos and cook, stirring occasionally, until tender, 5 to 10 minutes. Stir in the Jack cheese. Pour in the 1 quart chicken broth and bring to a rolling boil. Add the cilantro. Boil for 30 seconds and then remove from the heat. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the remaining 1 tablespoon butter.
• Make a cornstarch slurry by whisking together the cornstarch with 4 teaspoons cold water or chicken broth in a small bowl. Stir the slurry into the soup to thicken. Season with salt.
• Garnish with the pepitas, diced poblano and grilled Cotija cheese.

ROASTED CARROT AND CAULIFLOWER CURRIED SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
• Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.
• Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
• Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.

LEMONY CARROT AND CAULIFLOWER SOUP

Steps:

• In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
• Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
• Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
• Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

POBLANO, CARROT & CAULIFLOWER SOUP

Steps:

• The poblanos can be prepared a day ahead to save time.
• Heat a skillet on medium, pour in the oil and cook the onion until soft, about 3 - 4 minutes.
• Add the garlic, tomato, oregano and thyme. Stir and cook until the mixture has nearly dried out, about 4 minutes.
• Add the carrot and stock; bring to a boil, cover, lower heat and simmer until the carrots are tender, 6 - 8 minutes.
• Add the cauliflower and roasted poblanos and season with salt & pepper.
• Cook about 4 more minutes until the cauliflower is tender.
• Stir in the cilantro and serve.

POBLANO, CARROT, AND CAULIFLOWER SOUP

Steps:

• 1. Roast the poblano chiles over a direct flame or under an oven broiler, turning frequently, until charred all over, about 8 to 10 minutes. If using a broiler, check often to see that they don't get too black or shriveled. Put the chiles in a plastic or paper bag and let steam 6 to 8 minutes. Rub off the skins. Remove and discard the stems and seeds. Rinse the chiles and pat dry with a paper towel. Cut into short 1/4-inch-thick strips. Set aside. 2. In a large pot, heat the oil over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes. Add the tomato, garlic, oregano, and thyme. Cook, stirring, until the mixture is nearly dry, about 4 minutes. Add the broth and carrots. Bring to a boil, reduce heat to low, cover, and simmer until the carrots are tender, 6 to 8 minutes. Add the cauliflower, reserved poblano strips, salt, and pepper. Cook until the cauliflower is tender,about 4 minutes. Stir in the cilantro. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

POBLANO, CARROT, AND CAULIFLOWER SOUP

Steps:

• 1. Roast the poblano chiles over a direct flame or under an oven broiler, turning frequently, until charred all over, about 8 to 10 minutes. If using a broiler, check often to see that they don't get too black or shriveled. Put the chiles in a plastic or paper bag and let steam 6 to 8 minutes. Rub off the skins. Remove and discard the stems and seeds. Rinse the chiles and pat dry with a paper towel. Cut into short 1/4-inch-thick strips. Set aside. 2. In a large pot, heat the oil over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes. Add the tomato, garlic, oregano, and thyme. Cook, stirring, until the mixture is nearly dry, about 4 minutes. Add the broth and carrots. Bring to a boil, reduce heat to low, cover, and simmer until the carrots are tender, 6 to 8 minutes. Add the cauliflower, reserved poblano strips, salt, and pepper. Cook until the cauliflower is tender,about 4 minutes. Stir in the cilantro. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

POBLANO CORN CHOWDER

Steps:

• In a blender or food processor, puree the onion and celery; drain.
• Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil.
• Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened.
• Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque. Season with salt and sugar.

3 C'S SOUP #3 (CARROT, CAULIFLOWER & CELERY) W/CHEESE

Steps:

• In large stockpot add carrots, celery and cauliflower to 2 quarts water. Add margarine, salt.
• Cook 20 to 25 minutes on low heat, covered.
• Take off heat, add evaporated milk, two cups of milk and optional frozen peas.
• Put back on burner and heat on low and stir until warm and hot to serve. Do not boil.
• Ladle in serving bowls, pass the cheese if they want a soup topper. Serve with triscuits or a whole wheat cracker. This is a very rich soup. If you want to add more water, feel free.