Roasted Poblano Swiss Chard Soup
Ingredients
- 6 large poblano peppers
- 1 yellow onion
- 3 garlic cloves
- 1 teaspoon paprika
- 1/2 teaspoon salt and pepper
- 1/2 teaspoon cumin
- 4 cups vegetable broth
- 1/2 bunch cilantro
- 1/2 bunch parsley
- handful of mint
- 1 can full fat coconut milk
- 2 limes
- 1-2 teaspoons agave
- 2 tablespoons white miso
- 1 bunch Swiss chard
- 1 cup sweet corn
- 1 can great northern beans
Preparation
Turn broiler on high and move rack to upper third of oven. Lightly coat peppers in extra virgin olive oil and place on baking sheet. Rotate every 5 minutes or until all sides are charred, about 15 minutes 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.
Heat a dutch oven over medium heat. Add a little water or oil and sauté onion and garlic until tender. Add chopped peppers and season with spices.
Pour in broth and bring to a boil, then add 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 Swiss chard, corn, and beans. Cook until heated through.
