so this recipe is an oddity for this blog, it’s a pepper soup. have you ever noticed that i don’t use peppers? ever? in anything? well its true and it’s because i just don’t really like them. poblanos seem to be an exception to my pepper-gross-out rule. SO HERE YOU GO. it’s a really subtle soup but has great flavour.

• 4 tbsp oil
• 4 poblano peppers
• 1  onion, diced
• 4 cloves garlic, minced
• 8 c. broth
• 2 potatoes, peeled and diced
• 1 large can white beans*, drained and rinsed
• 1 tsp cumin
• 1/2 tsp coriander seeds
• squeeze of lime
• 1/2 block smoked tempeh, diced
• 1 tsp braggs or tamari
• salt and black pepper to taste
• cilantro to garnish

*about the white beans. there are two options here: if you want a thicker soup, throw them in with the broth and blend them up in the soup. if you’re ok with a thinner soup, dry them and then pan fry them until golden and add just before serving for more texture.

first thing: ROAST, SEED AND PEEL YOUR PEPPERS. this take some time. you can char them on a stovetop burner (carefully), but i did them in the oven. i laid them out on a baking sheet and broiled them until they darken and puff up, then carefully turn them with tongs until they’re evenly roasted. then put them in a paper bag and roll the top. you want them to steam a bit, so i put them in a paper bag them put a cake dome over top as well (a big bowl would be fine too). wait a bit and prep your onions and potatoes and put them aside.

take your peppers out of the bag and with a small knife, cut a little circle out of the top (so you get the stem and the top bit that all the seeds are clinging to). pop that out, discard it, then slice the pepper down then side and flatten it out. peel the skin off and scrape out any remaining seeds. i wasn’t too fussy about getting ALL the seeds out, but 95%. what little bit is left with lend some heat to your soup. otherwise feel free to adjust the heat of your soup later on with a bit of cayenne to taste. dice the peppers.

In a large pot, heat 2 tbsp oil and sautee onions with a pinch of salt and cook em real good. get them translucent, cooked down  and starting to go golden. add cumin, garlic and coriander, stir around until you can smell it, then add the potatoes, peppers. add broth and beans*, bring to a boil. then turn down to a simmer and cook until the potatoes are soft (15-20 min).

meanwhile, heat last 2 tbsp of oil in a large frying pan, and when hot add tempeh and stir around until browned on all sides. take off the heat, add braggs and stir it around to coat.

take the soup and puree in batches or with an immersion blender until smooth, add lime, taste and season with salt and pepper accordingly. add tempeh  (*and white beans, depending) and serve with cilantro.