Roasted Poblano Swiss Chard Soup
Ingredients
- 1 tsp paprika
- 1/2 tsp salt and pepper (more or less to taste)
- 1/2 tsp cumin
- 4 c vegetable broth
- 1/2 bunch cilantro, chopped
- 1/2 bunch parsley, chopped
- handful of mint
- 1 can full fat coconut milk
- 2 limes, juiced
- 1-2 tsp @wholesomesweet agave
- 2 tbsp @misomaster white miso
- 1 c sweet corn
- 1 can great northern beans, rinsed and drained
Preparation
Turn broiler on HI and move rack to upper third of oven. Lightly coat peppers in EVOO and place on baking sheet. Rotate every 5 minutes or until all sides are charred (About 15 min total)
Remove peppers from oven and transfer to a large paper bag. Close bag and let steam for 10-15 minutes until skins are loose
Use a fork or your hands to remove skins from peppers and discard them. Seed and chop peppers (I left some seeds in because I like it hot!)
Heat a @lecreuset dutch oven over medium heat. Add in a little water (or oil) and sauté onion and garlic until tender. Add in chopped peppers and season with spices
Pour in broth and bring to a boil, add in herbs and simmer for 10 minutes
Use an immersion blender or blender to puree until smooth
Pour in coconut milk, lime juice, agave, and miso and stir to combine. season to taste
Add in Swiss chard, corn, and beans. cook until heated through