Coughing, sniffing and drinking lots of tea have been my state of existence for the last several days. So when it was time to go to the store and stock up for the week, I went in search of recipes that would be soothing on a sore throat. There were lots of standard suggestions to be found, namely, chicken noodle soup. But I came across one recipe that really stuck out as something unique and appealing.
As good as this soup both looked and sounded, I couldn’t escape the fact that one of the primary ingredients was tomatoes. In the past I’ve substituted roasted red peppers in recipes, but only for something that called for a small amount of tomato. To do so in this recipe had me a little nervous, but I needn’t have been. In addition to the tomato/red pepper swap, I made a few other tweaks to the recipe to better suit my personal tastes.
- 1 medium yellow onion, chopped
- 1/2 head garlic, cloves finely chopped
- 1 large poblano pepper, chopped
- 2 tablespoons olive oil
- 12 oz jar roasted red peppers
- 1 can garbanzo beans (chick peas), drained
- 1 3/4 cup chicken broth
- salt to taste
- cilantro, chopped
- Drain the roasted red peppers and puree in a food processor until the are the consistency of crushed tomatoes. Set aside.
- Heat a pot to medium heat, add the olive oil and onion. Saute until the onions are translusent–a couple of minutes.
- Add the garlic and poblano pepper. Saute for another few minutes, until the pepper starts to soften.
- Pour in the pureed roasted red peppers, chicken stock and garbanzo beans. Stir everything together and bring to a boil. Reduce to a simmer and allow to cook for about 5 minutes. Add salt to taste.
- Ladle into bowls and top with chopped cilantro, avocado and a squeeze of lime juice.
Next time I make this, I might even add some tortillas. 😉
We got about 4 decent bowls of soup out of this. If you’re really hungry, it might only be enough for two people.