Soups & Stews
Poblano, Sweet Potato, and Queso Fresco Soup
This is a great soup for the cooler nights. It‚‘s an easy weeknight meal for the whole family. You could add some shredded chicken to add a protein source. This has some good flavor and just a little spice. The recipe to roast the peppers is added in the link below.
Ingredients
- 2 tablespoons vegetable oil
- ¾ cup roughly chopped white onion
- 2 garlic cloves, finely chopped
- 2 cups chopped Roma tomato
- 4 cups peeled and chopped sweet potato
- 1/4 teaspoon Mexican oregano
- 1/4 teaspoon black pepper
- 1/2 cup fresh chopped cilantro
- 4 cups vegetable broth
- 1 cup almond milk, room temperature
- 3 poblano chiles, roasted and sliced in strips
- 1 1/2 cups queso fresco, cubed
Directions
- 1
Heat oil in a large pot over medium heat.
- 2
Add onion and garlic.
- 3
Cook for 5 minutes.
- 4
Add tomato.
- 5
Cook for 5 minutes, stirring frequently.
- 6
Add vegetable broth, sweet potato, oregano, black pepper, and cilantro.
- 7
Bring to a boil. Boil for 10 minutes.
- 8
Add milk and chile strips.
- 9
Boil for 5 minutes.
- 10
Remove from heat, add cheese cubes, cover pot to soften cheese.
- 11
Let sit for about 4 minutes.
- 12
Garnish with cilantro, Serve.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
