Soups & Stews
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.
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
- 1 1/2 cups queso fresco, cubed
Directions
- 1
Heat oil in a large pot over medium heat.
- 2
Add onion and garlic.
- 3
Cook for 5 minutes.
- 4
Add tomato.
- 5
Cook for 5 minutes, stirring frequently.
- 6
Add vegetable broth, sweet potato, oregano, black pepper, and cilantro.
- 7
Bring to a boil. Boil for 10 minutes.
- 8
Add milk and chile strips.
- 9
Boil for 5 minutes.
- 10
Remove from heat, add cheese cubes, cover pot to soften cheese.
- 11
Let sit for about 4 minutes.
- 12
Garnish with cilantro, Serve.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
