Roasted Poblano and Corn Soup

Soups are amazing for weight loss.They help us reach our 5 servings a day recommendation for vegetables and unlike smoothies they are cooked and don’t cause digestive distress because they are easier to digest than raw veggie salads or smoothies.

Now most smoothies we find in the stores or restaurants are laden with butter or cream and dense in calories, the recipes I make at home are modified to lower calories and still keep it flavorful.

Preparation time	20 minutes
Serves	4
Serving Size	1/4 recipe
Calories Per Serving	Approximately 169 per serving
Difficulty	Easy

Ingredients:

3 cups of frozen or fresh organic corn

3 Poblano peppers

2 teaspoons ghee or butter

1 teaspoon bouillon base or cube or 1 cup stock

1 roasted red bell pepper(optional)

salt to taste

pinch of chipotle powder(optional)

1 teaspoon cumin seeds

1/2 teaspoon dried mexican oregano

1/2 medium onion diced

4 cloves of garlic

pinch of turmeric

Procedure:

1.Roast the poblanos on direct fire till charred and place them in a  bowl and cover with cling wrap and leave for 15 minutes.

2.Scrape the skin off and remove the seeds and veins and dice the peppers and the red bell pepper.

3.In a pan heat the ghee and add cumin and toast for a minute on medium flame, add the onion and garlic,turmeric, salt and saute till soft.

4.Add the corn and let it cook for about 5 minutes till soft and add the diced peppers and add the oregano , chipotle and stock(if using bouillion base or cube add that with 1 cups of water ).Let simmer for 2-3 minutes.Let it cool slightly and blend all of this into a smooth paste ,adjust the consistency of your soup with water and adjust seasoning and serve with a dollop of greek yogurt or labne.

Tips:

If you want to make it richer you can substitute the greek yogurt with sour cream and also add cream in your soup.

If using fresh corn you can roast it on the stove or grill as well for a deeper roasted flavor