Fried Poblano Soup With Cheddar Cheese
Soup based on mashed cauliflower with sour cream and spicy cheddar cheese, which will decorate the table at any time of the year. Fried Peppers Poblano can be replaced with ordinary Bulgarian pepper, if you want the dish to be not too spicy. Add fresh spinach – a great way to get extra fiber, iron and vitamin C, while following the keto diet!
Servings: 4 servings
- 2 Pepper Poblano
- ½ Cauliflower head
- 8 ½ oz. Vegetable broth
- 1 tbsp Butter
- 1 oz. Diced onion
- 2 oz. Sour cream
- 1 oz. Cheddar Cheese
- 1 tbsp. Garlic powder
- 1 tsp. Caraway
- 1 tsp. Paprika
- Turn the oven on medium level and place the peppers Poblano on a baking sheet. Roast, turning sometimes until the skin gets dark and peppers get soft. Put the pepper in a container and cover and let it cool. Steam the cauliflower until it becomes very soft. It takes about 5 minutes in the microwave or 7-10 on a regular stove.
- Using a blender or food processor, mash cauliflower and 90 grams. vegetable broth. Pour the rest of the broth and continue to mix the mashed potatoes until it becomes a homogeneous mass. Melt the butter in a saucepan and fry the onions on medium heat until it becomes translucent.
- Add half the cauliflower puree to the pan, sour cream and cheese, cook, stirring until the soup thickens. Reduce heat. Remove the peel and seeds from the chilled pepper Poblano and cut it into cubes, leaving about 1 tablespoon to decorate the finished soup. Add the remaining cauliflower puree and diced pepper to the pan. Simmer on medium heat for about 5 minutes.
- Add garlic powder, smoked paprika and cumin to the soup and remove from the heat. Serve hot, sprinkled on top of the remnants of pepper and cheese. Bon Appetit