Roasted Poblano-Tomatillo Soup

Name: Roasted Poblano-Tomatillo Soup
Cuisine: Mexican, Latin American
Ingredients: 4 poblano peppers; 4 small tomatillos, husks removed; 6 large cloves garlic, unpeeled; 4 medium shallots, unpeeled; 1 jalapeno, halved lengthwise; 3 tbsp avocado oil, divided; Kosher salt; Ground black pepper; 2 medium leeks, thinly sliced, about 2.5 cups (white and light green parts only); 2 (15.5-ounce) cans cannelloni beans, drained and unrinsed, aquafaba reserved; 2.5 cups water; 2 tbsp water; .5 cups chopped cilantro, lightly packed, leaves and stems; 1 tbsp lime juice; Lime wedges; Pepitas, for garnish; Coconut yogurt, for garnish

5 steps

(from Drew Barrymore's cookbook) This is one of my favorite soups, and we make it often at the house. It's really a love letter to some of my favorite Mexican ingredients-poblanos, tomatillos, jalapeños, and cilantro-blended up into a wonderfully satisfying soup. There's just the right amount of heat, lovely pops of brightness from both the tomatillos and the fresh cilantro, and you can feel free to adjust the spice level by adding more (or less) jalapeño according to your preference. Since the soup is vegan, we give it more body and a rounder mouthfeel with the use of aquafaba, the liquid from cooking the beans. So when draining the beans, don't forget to reserve the liquid from the can. (This amazing ingredient can be used as an egg or egg white substitute in many vegan recipes, too-but that's for another recipe.) You can definitely cook dry beans from scratch, but we've found that canned beans work great. The peppers and ar omatics can be roasted up to 3 days in advance, and the cooked soup freezes and reheats like a dream.

Updated at: Wed, 16 Aug 2023 21:10:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories365.5 kcal (18%)

Total Fat12.9 g (18%)

Carbs51.4 g (20%)

Sugars8.9 g (10%)

Protein15.5 g (31%)

Sodium721.3 mg (36%)

Fiber17.3 g (62%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6 clovesgarlic

3 Tbspavocado oil

medium, thinly sliced, white and light green parts only

2 x 15.5 ouncecannelloni beans

cans, drained and unrinsed, aquafaba reserved

2 ½ cupswater

2 Tbspwater

½ cupscilantro

chopped, lightly packed, leaves and stems

Instructions

Step 1

Roast peppers and aromatics. Preheat the oven to 425 degrees. Place the poblanos, tomatillos, shallots, garlic, and jalapeño on a rimmed baking sheet. Drizzle with 1½ tablespoons oil. Toss to coat thoroughly and season with ½ teaspoon salt and a few grinds of black pepper. Transfer to the oven and roast until browned and caramelized, about 30 minutes, shaking the pan halfway through. Remove from the oven, being careful not to spill any of the juices released. When cool enough to handle, remove and discard the peels from the shallots and garlic as well as the stems and seeds from the poblanos and jalapeño. Set aside.

OvenPreheat

Step 2

Make the base. Heat a large pot over medium-high heat. Add the remaining 1½ tablespoons oil, swirl to coat, and add the leeks. Season with salt and pepper and sauté, stirring occasionally, until softened and translucent, 4 to 5 minutes. Add 1 can of cannellini beans and the roasted peppers and aromatics, including all accumulated juices from the baking sheet, and stir.

Step 3

Add 2½ cups water and all the aquafaba. Bring to a boil and then reduce heat to maintain a brisk simmer. Cook, partially covered, 10 minutes, stirring occasionally, to allow flavors to marry.

Step 4

Blend the soup. Transfer the mixture to a blender and add the cilantro and lime juice. Blend until the soup is very smooth.

Step 5

Transfer back to the pot and add the remaining I can of cannellini beans. Return the heat to low to heat through. Season to taste with salt and pepper. Serve. Transfer the hot soup to individual bowls and top with coconut yogurt and garnish with coriander seeds, toasted pepitas (if using), and a lime wedge on the side.