Sweet Potato Poblano Soup
A little bit spicy and smoky would be the best way to describe this easy vegan sweet potato poblano soup with cumin, garlic and cilantro.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Soup
Cuisine: Tex-Mex
Servings: 4
- 1 tablespoon olive oil
- 1 red onion roughly chopped
- 1 poblano pepper deseeded and minced
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 medium sweet potatoes about 1-1/2 pounds, peeled and diced
- 3 cups vegetable stock
- Chopped cilantro for serving
Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the poblano peppers, garlic, cumin, salt and pepper and continue cooking for an additional 3 minutes. Add the sweet potatoes and stock. Bring the soup to a simmer and cook for 15-20 minutes until the potatoes are soft.
Reserve 1 cup of sweet potatoes. Use an immersion blender to puree the soup in the pot or carefully transfer in batches to a blender to puree. Return the soup to the saucepan to reheat before serving.
Divide the soup into bowls. Top with the reserved sweet potatoes and cilantro.
Calories: 207kcal | Carbohydrates: 41g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 1092mg | Potassium: 682mg | Fiber: 6g | Sugar: 11g | Vitamin A: 24625IU | Vitamin C: 31mg | Calcium: 68mg | Iron: 2mg