Roberto's Cauliflower and Poblano Soup

There's nothing I like more than someone handing me a recipe and telling me to give it a shot. This soup recipe comes from Roberto, a friend that I met at a dinner party a few months ago. We quickly learned that we both have a passion for cooking and once I tried one of his mini ginger cupcakes, it was clear that this guy could find his way around the kitchen! So, when he forwarded this recipe to me, I knew that I would have to try it.

I bought the creamiest white cauliflower at the Farmer's Market, thinking about how the roasted poblano would affect the final result. I imagined a creamy looking soup with a hint of green running through it. It turned out to be almost exactly what I expected. I think next time I will add one half of a peeled potato to it to give it a little more body. I had a ripe avocado which I just served along side with a squirt of lemon and salt. Yvette and I shot these pictures and then ate outside on a hot day and it was perfect!

Roasted Cauliflower & Charred Poblano Soup

1 head cauliflower cut into florets
1/2 peeled white potato cut into cubes (optional)
2 tb olive oil
1/2 tsp salt and 1/4 tsp of freshly ground black pepper
3 cups vegetable broth
2 tb heavy cream
1 poblano chillis - roasted and pureed


Preheat oven to 350 degrees.
Toss cauliflower florets with olive oil and black pepper. Spread out on a baking sheet. Bake covered with foil for 30 minutes. Make a few slits on the foil before the tray goes into the oven.


Meanwhile char the poblano chili. I have a gas stove and do this stove top. If you have an electrical range, you could roast it on the oven. Once the chili is charred, place it in a paper bag and close the bag. Leave it to steam in the bag for 20 minutes. The steam would make it easier for the charred skin to slip off. Remove the seeds and stem and puree in a food processor with 1/4 cup of water. Set aside.

Place the baked cauliflower in a pot and bring to a boil with the 3 cups pf vegetable broth and potato, if using. Turn heat down and simmer for 15 minutes.

Puree cauliflower with either a hand held blender or pour the ingredients in a blender. Be careful when blending hot vegetables . What I usually do is put a towel over the blender and fore go the cover. I place my hand over the towel before I start the blender again.


Pour soup back in the pot and add pureed poblano and cream. If the soup is too thick add a bit more stock to bring it to a desired consistency. Heat until warmed through. Do not boil. Serve this soup with organic blue corn chips with cotija or goat cheese. Drizzle some very good extra virgin olive oil right before serving.





Yvette Roman Photography©, 2008