Sopa Poblano with Roasted Corn and Black Beans

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 poblano peppers, roasted, peeled, and diced 2 poblano peppers, roasted, peeled, and diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (150g) roasted corn kernels 1 cup (150g) roasted corn kernels
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Diced avocado, for garnish Diced avocado, for garnish
• Lime wedges, for garnish Lime wedges, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 9g
• Fiber: 9g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the roasted and diced poblano peppers to the pot, along with the ground cumin, paprika, and dried oregano. Stir well to coat the vegetables with the spices.
3. 3.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld together.
4. 4.
   Add the roasted corn kernels and cooked black beans to the pot. Stir well and simmer for an additional 10 minutes.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Ladle the soup into bowls and garnish with fresh cilantro, diced avocado, and a squeeze of lime juice.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Roasted corn kernels — To roast the corn, preheat your oven to 200°C (400°F). Place the corn on a baking sheet and drizzle with olive oil. Roast for about 15-20 minutes, or until the kernels are slightly charred and tender. Let them cool before adding to the soup.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeño pepper along with the poblano peppers.
• If you prefer a creamier texture, you can blend a portion of the soup using an immersion blender or a regular blender before adding the roasted corn and black beans.
• Customize the garnishes based on your preferences. Sliced radishes, crumbled queso fresco, or a dollop of sour cream can also be great additions.
• Serve the soup with warm tortillas or crusty bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Sopa Poblano as a comforting main course for lunch or dinner. Pair it with a side of warm tortillas or crusty bread to complete the meal. It also makes a great starter for a Mexican-themed dinner party.

Presentation advice

When serving the Sopa Poblano, make sure to garnish each bowl with a generous amount of fresh cilantro, diced avocado, and a squeeze of lime juice. The vibrant colors of the garnishes will enhance the visual appeal of the dish.