This mexican vegetable soup is deliciously flavored with roasted tomatoes and pablano peppers.
Total Time:1 hour 5 minutes
2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
1 pint cherry tomatoes
2 poblano peppers
Unrefined sea salt, to taste
1 onion, chopped
3–4 cloves garlic, minced
6 carrots, chopped
6 stalks of celery, chopped
1/2 cup water
1 red bell pepper, chopped
1 teaspoon crushed red chili flakes
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons cilantro
8-ounces mushrooms, chopped
Juice from 1 whole lime
2 large handfuls chopped kale
1 box chicken stock
Preheat the oven to 425 degrees. Put the tomatoes and poblano peppers on a parchment-lined baking sheet, drizzle with 1 teaspoon oil and season lightly with salt. Roast the tomatoes and poblano peppers for about 35 minutes, or until tomatoes are very soft and poblano peppers are almost charred. Remove the skins and seeds from the poblano peppers and coarsely chop. Set the roasted tomatoes and chopped poblano peppers aside.
Heat the oil in a 5.5 quart stock pot (we like 100% green Xtrema Cookware) over medium heat; add the onions and garlic; sauté for 5 to 6 minutes, or until onions soften. Season with salt to taste.
Add the carrots and celery plus 1/2 a cup of water, add a lid and steam the vegetables for 5 to 6 minutes
Add the bell peppers and crushed red chili flakes, cumin, coriander and cilantro; sauté for about 2 minutes. Season with salt to taste.
Add the mushrooms and sauté until softened, about 2 minutes or so.
Add the lime juice and kale and sauté until kale wilts and turns bright green, about 2 minutes.
Stir in the reserved roasted tomatoes and chopped poblano peppers, mashing the tomatoes as you stir them. Stir in the corn flour (optional).
Add the soup base and simmer soup for 10 minutes. Serve chunky as-is or use a handheld stick blender and process until smooth and creamy. Serve warm.