Sweet Potato Poblano Soup
Cozy Up with Sweet Potato Poblano Soup: A Southwestern Delight!
As the days get shorter and the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a recipe for Sweet Potato Poblano Soup that’s packed with flavor, subtly spicy, and incredibly satisfying. This isn’t your average sweet potato soup – the addition of poblano peppers adds a beautiful depth and a gentle heat that perfectly complements the sweetness of the potatoes. It’s a Southwestern-inspired dish that’s both healthy and delicious!
This soup is surprisingly easy to make, perfect for a weeknight dinner or a cozy weekend meal. The vibrant colors and rich aroma will fill your kitchen, and the taste will have you coming back for seconds (and thirds!). We love how versatile this recipe is – it’s naturally vegan and gluten-free, making it a great option for a variety of dietary needs.
What makes this Sweet Potato Poblano Soup special?
- Flavorful Combination: The sweetness of the sweet potatoes is beautifully balanced by the mild heat of the poblano peppers and the warm spices.
- Easy to Make: This soup comes together quickly with minimal effort.
- Healthy & Nutritious: Packed with vitamins, fiber, and antioxidants.
- Versatile: Naturally vegan and gluten-free.
Tips for the Best Soup:
- Roasting the Sweet Potatoes: While the recipe calls for simmering, roasting the sweet potatoes beforehand will intensify their flavor and create a creamier texture. Simply toss the cubed sweet potatoes with a little olive oil and roast at 400°F (200°C) for 20-25 minutes.
- Spice Level: Poblano peppers are generally mild, but their heat can vary. If you prefer a spicier soup, leave some of the seeds in the peppers, or add a pinch of cayenne pepper.
- Creamy Texture: For an extra creamy soup, blend a portion of the soup with an immersion blender or in a regular blender before serving.
Serving Suggestions:
- Garnish with a dollop of vegan sour cream or plain yogurt.
- Top with toasted pumpkin seeds or pepitas for added crunch.
- Serve with a side of warm cornbread or crusty bread for dipping.
Frequently Asked Questions
Q: Can I use other types of peppers?
A: Yes, you can! If you don’t have poblano peppers, Anaheim peppers are a good substitute. You could also use a mild green bell pepper, but it won’t have the same subtle heat.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
Q: Is this soup freezer-friendly?
A: Yes, it is! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2-3 months.
Q: Can I add protein to this soup?
A: Definitely! Black beans, chickpeas, or shredded chicken would all be delicious additions.
We hope you enjoy this comforting and flavorful Sweet Potato Poblano Soup! Let us know in the comments what you think!
Sweet Potato Poblano Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 medium poblano peppers seeded and chopped
- 4 cups vegetable broth
- 1.5 pounds sweet potatoes peeled and cubed
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large pot over medium heat. Add onion and poblano peppers and cook until softened, about 5-7 minutes.
- Add vegetable broth, sweet potatoes, cumin, chili powder, and smoked paprika to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are tender.
- Season with salt and pepper to taste.
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