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.
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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