Sweet Potato and Poblano Pepper Soup
Wednesday - July 26, 2017 11:07 am ,
Category : RECIPES
Ingredient:
1 tbsp extra virgin coconut oil ( find it here)
1 shallot, peeled and finely minced
2 poblano peppers, seeded and sliced thin
2 medium sweet potatoes or garnet yams (peeled and cubed)
¼ tsp ground cumin (find it here)
1 tsp smoked paprika (find it here)
1 tbsp unrefined sea salt
2 quarts Roast Chicken Stock (get the recipe)
Sour Cream, to serve
Minced Red Onion, to serve
Minced Cilantro, to serve
Method:
Melt the coconut oil in a heavy-bottomed stock pot (like this one) over medium heat. Stir in the shallot, and fry gently until it softens and releases its fragrance. Stir in the poblano pepper, and fry until softened - about 4 minutes.
Add the sweet potatoes to the pot along with cumin, smoked paprika and sea salt. Cover the pot and sweat the potatoes until they soften - about 10 minutes. Pour in the chicken stock, and simmer, covered, for 30 minutes or until the potatoes fall apart when pierced with a fork. Turn off the heat, and puree the soup with an immersion blender (you can get one here), until the soup is smooth and uniform.
Ladle into soup bowls, and serve topped with sour cream, red onion and cilantro as you like it.
1 tbsp extra virgin coconut oil ( find it here)
1 shallot, peeled and finely minced
2 poblano peppers, seeded and sliced thin
2 medium sweet potatoes or garnet yams (peeled and cubed)
¼ tsp ground cumin (find it here)
1 tsp smoked paprika (find it here)
1 tbsp unrefined sea salt
2 quarts Roast Chicken Stock (get the recipe)
Sour Cream, to serve
Minced Red Onion, to serve
Minced Cilantro, to serve
Method:
Melt the coconut oil in a heavy-bottomed stock pot (like this one) over medium heat. Stir in the shallot, and fry gently until it softens and releases its fragrance. Stir in the poblano pepper, and fry until softened - about 4 minutes.
Add the sweet potatoes to the pot along with cumin, smoked paprika and sea salt. Cover the pot and sweat the potatoes until they soften - about 10 minutes. Pour in the chicken stock, and simmer, covered, for 30 minutes or until the potatoes fall apart when pierced with a fork. Turn off the heat, and puree the soup with an immersion blender (you can get one here), until the soup is smooth and uniform.
Ladle into soup bowls, and serve topped with sour cream, red onion and cilantro as you like it.
