Recipes

Poblano, Sweet Potato, and Queso Fresco Soup

Cook Time

15 min

Total Time

30 min

Servings

4

Poblano, Sweet Potato, and Queso Fresco Soup

This is a great soup for the cooler nights. It’s an easy weeknight meal for the whole family.  You could add some shredded chicken to add a protein source. This has some good flavor and just a little spice. The recipe to roast the peppers is added in the link below.

Video Instructions on roasting peppers

Poblano, Sweet Potato, and Queso Fresco Soup

This is a great soup for the cooler nights. It’s an easy weeknight meal for the whole family.  You could add some shredded chicken to add a protein source. This has some good flavor and just a little spice. The recipe to roast the peppers is added in the link below.

Servings

4

Total Time

30 min

Ingredients:

2 tablespoons vegetable oil

¾ cup roughly chopped white onion

2 garlic cloves, finely chopped

2 cups chopped Roma tomato

4 cups peeled and chopped sweet potato

1/4 teaspoon Mexican oregano

1/4 teaspoon black pepper

1/2 cup fresh chopped cilantro 

4 cups vegetable broth 

1 cup almond milk, room temperature

3 poblano chiles, roasted and sliced in strips  

(Video)

1 1/2 cups queso fresco, cubed


Directions:

Heat oil in a large pot over medium heat. Add onion and garlic. Cook for 5 minutes.

Add tomato. Cook for 5 minutes, stirring frequently.

Add vegetable broth, sweet potato, oregano, black pepper, and cilantro. Bring to a boil. Boil for 10 minutes.

Add milk and chile strips. Boil for 5 minutes.

Remove from heat, add cheese cubes, cover pot to soften cheese. Let sit for about 4 minutes. 


Garnish with cilantro,

Serve.


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