A Meijer Company.
Garlic is anti-inflammatory and may help protect against certain types of cancer.
Cumin may help promote healthy digestion.
Broil Poblano Peppers Turn oven on to the “broil” setting. Place poblano peppers on an aluminum foil-lined cookie sheet. Place in oven and broil. Broil for about 10 minutes, rotating every few minutes using tongs. Once peppers are dark brown, transfer to a bowl and cover with a plate. Allow them to steam.
Prepare the Soup While the peppers are steaming, prepare the soup. In a large pot, warm the olive oil over medium heat. Add the onion and cook for 2-3 minutes, until translucent. Add the garlic, celery, potatoes, cumin, oregano and a pinch of salt. Cook for about 5 minutes.
Add Corn & Broth Add the corn and vegetable broth. Bring to a boil, then cover and cook for 25-30 minutes, until the potatoes are soft.
Prepare the Peppers While the soup is cooking, prepare the peppers. Wearing dish gloves, or using a paper towel, scrape the outer charred skin off of the pepper. Remove the core and seeds then dice the peppers.
Blend Soup Remove soup from heat. Using an immersion blender, blend the soup until creamy. If using a blender, carefully transfer soup to a blender and blend until creamy. Transfer soup back to pot.
Stir in Milk & Peppers Stir in coconut milk and diced peppers.
Add Toppings & Serve Serve with suggested toppings.
There is no substitution for corn
Garlic and onion can cause gas which may be problematic to patients with asthma. To help, replace the whole garlic and onion with dried versions. Use 1 tablespoon of dried onion and 3 teaspoons of garlic.
If heartburn is an issue, try using red peppers in place of the poblano peppers. Red peppers offer a sweeter flavor and may not trigger heartburn. Follow the same preparation steps for the red pepper as the poblano.
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