Poblano, Sweet Potato, and Queso Fresco Soup - TastyFlow - Webflow HTML website template

Serves

4

Cook Time

15 min

Total Time

30 min

Soup

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American 🇺🇸

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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.

Recipes About Image

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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

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.

Recipes Dish Image

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

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Sweet Potato, Mexican Oregano, Poblano Chiles, Queso Fresco