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Blistered Poblano White Bean Soup

Loaded with charred peppers, beans, and spinach, this Blistered Poblano White Bean Soup is nutritionally virtuous but that's not how it tastes. Pureed to a creamy consistency, spiked with goat cheese and liberally spiced, this soup has just enough naughty to temper the nice.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course Soup
Cuisine American, Mexican
Servings 4

Equipment

  • Food Processor

Ingredients
  

Spiced Roasted Corn

  • I ½ cups frozen corn
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp ground coriander
  • juice of 1 lime

Blistered Poblano White Bean Soup

  • 3 poblano peppers
  • 2 tbsp olive oil
  • 1 white onion finely diced
  • 3 stalks celery sliced, leaves removed and reserved
  • 3 small carrots peeled and sliced
  • 4 cloves garlic minced
  • 2 tsp Mexican oregano**
  • 2 tsp ground cumin
  • ½ tsp ground coriander
  • 1 ½ tsp smoked paprika
  • 1 tsp salt
  • ½ tsp cayenne pepper
  • 4 ½ cups vegetable stock
  • 1 tsp honey
  • 2 cans white beans drained and rinsed
  • 1 cup baby spinach tightly packed
  • 140g goat cheese
  • 1 batch Spiced Roast Corn see above
  • 1/4 cup Greek yogurt
  • 2 radishes thinly sliced
  • hot sauce optional

Instructions
 

For the Corn

  • Preheat the oven to 400°F
  • Place the corn, spices, olive oil and lime juice in a medium-sized bowl. Stir to combine. Transfer the corn to a baking sheet lined parchment paper. Spread the corn into an even layer and place in the oven.
  • Roast the corn for 10 minutes. Turn on the broiler and broil for 3-5 minutes or until lightly blistered. Set corn aside until ready to use.

For the Soup

  • Using a pair of BBQ tongs, blister the poblano peppers over an open flame. If you don't have a gas stove, place the peppers close under the broiler and broil for roughly 5 minutes a side or until heavily blistered. Transfer the peppers to a plastic bag and seal. Set aside.
  • Heat the olive oil in a large heavy-bottom pot until shimmering. Add ¾ of the onions and reduce the heat to medium-low. Add a pinch of salt and sweat the onions until just translucent. Add the carrots and celery and increase the heat to medium, saute until slightly softened, about 5-7 minutes more. Add the garlic and saute until fragrant.
  • Stir in the salt and spices and toss the veg to coat. Pour in the stock, honey and white beans and bring the mixture up to a boil. Reduce to a simmer and let cook for 15 minutes or until the veggies are very soft.
  • While the soup is simmering, remove the peppers from their plastic bag and rub the charred skin off of them - they don't have to be perfect. Remove the stem and seeds and cut the peppers into chunks. Place the chunks in a food processor along with the baby spinach. Blitz until smooth. Transfer the puree to a bowl and set aside.
  • Once the soup is finished simmering, either transfer the soup to the food processor (be very careful if you choose this route) and puree it in batches or keep the soup in the pot and blend with an immersion blender. Once the soup is blended, return it to medium heat. Stir in the poblano puree and let simmer for 5 minutes.
  • Crumble in the goat cheese and stir until melted and well integrated. Take the soup off of the heat and divide it amongst four bowls (for a main) or 6 bowls (for a starter). Garnish the soup with a dollop of yogurt, a spoonful of the Spiced Roasted Corn, the remaining onion, radishes slices, the reserved celery leaves, and hot sauce, if desired. Serve immediately with a side of tortilla chips or cornbread.

Notes

**If you can't find Mexican oregano, use regular dried oregano in its stead.
Keyword poblano, soup, vegetarian, white bean