Creamy Poblano Soup

This poblano meatball stew has all the Mexican flavors we all have come to love. It’s hearty, creamy and fresh at the same time. We start by first giving the vegetables a good char, charring poblanos softens the skin and adds smokiness. Then its blended along with roasted onions, garlic into a smooth puree. Finally cooked with broth and a touch of cream.

The garnishes are the  pièce de résistance of this soup so make sure you have good selection of garnishes. We love lime juice, hot sauce or chopped jalepeno, chopped green onions, avocados, radishes, cooked rice, charred corn, cilantro are our favorites. Here are the flavors makers that make this stew absolutely fabulous. 

• Alliums: Onion, Garlic these are essential to any delicious food, 
• Spices: Cumin, Mexican oregano, adds smokiness, if you can’t find Mexican oregano skip or use regular
• Heat: chillies baby! poblanos, jalapeños its Mexican food!
• Protein: meatballs, cooked chicken, white beans, crumbled tofu or vegan meatballs for vegan or vegetarian
• Chicken or veggie stock. another layer of umami flavor
• Fresh lime juice, cilantro to liven the soup
• Avocado it makes everything better
• Meatballs are totally optional, if you want a hearty meals I recommend meatballs but its delicious even without it. Recipe for vegan or vegetarian meatballs follow the recipe.

Creamy Poblano Soup, Serves 4

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 15-oz can small white beans, drained rinsed and patted, I used cannellini beans
• 1 large white or yellow onion, quartered
• 4-5 cups low sodium vegetable broth chicken broth, organic preferably 
• 1 cup full fat oat milk or milk of you choice
• 2 tablespoons cream, optional
• 1 cup fresh or frozen/thawed corn
• 4-5 large poblano peppers
• 4 large garlic cloves
• 1-2 Tbsp. all-purpose flour
• For turkey meatballs For plant based meatballs scroll to the bottom of the post.
• ½ pound about 8 oz ground turkey or chicken 
• ½ teaspoon oregano, Mexican preferably 
• ½ teaspoon ground cumin
• 1 tablespoon collagen powder, optional
• 1 teaspoon nutritional yeast
• ½ teaspoon sea salt
• 1 teaspoon chili or ancho powder
• 1/2 teaspoon fresh cracked black pepper
• Toppings
• Lime juice
• Cooked rice 
• Sliced avocado
• Sliced radishes
• Sliced jalapeño 
• fresh cilantro

Instructions

• Preheat the oven to 400° F. Line a baking tray with parchment paper. Mix the a.p flour to about 1/4 cup broth and set aside.
• Place the poblanos, quartered onions and whole garlic cloves and brush the lightly with oil. Broil them on high hat for 8-10 minutes turning once. Once the poblanos are charred remove the vegetables from the oven and cool slightly.
• Peel the skin of the poblanos, as much as you can. place the charred veggies and 1/2 the white beans in a food processor and process until a smooth puree. Set aside.
• Mix all the ingredient for the meatballs and form balls about the size of a ping pong ball.
• Bring the broth and milk to a boil, drop the meatballs.( for vegan meatballs scroll to the bottom of the post) Cook gently on medium heat for 4-5 minutes. Now add the veggie puree, remaining white beans, corn and the flour slurry. Bring it back to a boil and simmer for 10-12 minutes for the meatballs to cook fully and the soup to thicken. Add the cream and heat through. Divide into soup bowls and serve with all the garnishes.

Vegan Meatballs

• 1 tablespoon avocado or any neutral, oil plus more for brushing
• 8 oz cremini, button or mix of mushrooms, cleaned and sliced
• 10 oz extra firm tofu, drained well
• 6 oz soft silken tofu, drained very well
• 3-4 tablespoons rice crumbs or plain panko breadcrumbs
• 2 teaspoons corn starch+ more as needed to help bind
•  3 cloves garlic chopped
• ¼-½ teaspoon cayenne or hot chili pepper to taste
•  ½ teaspoon oregano, Mexican preferably 
• ½ teaspoon ground cumin
• 1 tablespoon nutritional yeast
• 1 cup cilantro chopped
•  Sea salt and black pepper to taste

1. Preheat the oven to 425°F/ 200°C. Line a baking sheet with parchment paper and lightly grease it. 
2. Warm the oil in a sauce pan. Add the mushrooms and cook for 2-3 minutes. Now add the crumbled extra firm tofu, garlic, ginger and sauté until lightly brown, about 7-8 minutes.
3. Place the sautéed tofu-mushroom mixture in a food processor and pulse a few times until chopped finely. Transfer to a bowl along with chopped cilantro, salt, cumin, nutritional yeast, oregano, , panko, cornstarch and drained silken tofu. 
4. Mix well to form an almost firm dough. Oil your hands and roll the tofu mixture into golf ball sized kofta balls. Place the kofta on the greased baking sheet, brush with oil if needed. Bake for 25-30 minutes till lightly golden flipping once. Add right before serving. These vegan meatballs also make an excellent snack.