Two Soups

The plan was to make poblano pepper soup for our second meal of the day. In preparation for that this morning I charred and peeled several chili peppers using a torch. As the skin chars it makes a crackling and popping sound and sometimes even shoots sparks. After the charred peppers rest a few minutes in a closed container the skin rinses right off under running water.

poblano peppers


The ingredients for the poblano soup were:

  • roughly chopped onions
  • garlic
  • poblano peppers (roasted, peeled, roughly chopped)
  • blanched fresh spinach
  • avocado
  • water
  • salt
  • olive oil for sautéing

The onions and garlic were sautéed with olive oil followed by the poblano peppers.

yin yang soup

yin yang soup


Next I added the spinach, which had been blanched with boiling water, and continued cooking a few more minutes.

yin yang soup

yin yang soup

yin yang soup


I then blended everything to a smooth consistency, added an avocado and blended some more.

yin yang soup

yin yang soup


I transferred the blended green mixture to a small pot, added water to thin it down and seasoned it with salt.

yin yang soup


I could see this wasn’t enough soup for the two of us so I decided to make another soup out of roasted butternut squash. The ingredients for the butternut squash soup were:

  • roasted butternut squash
  • roasted onion
  • roasted garlic
  • mustard seeds
  • cumin seeds
  • cardamom seeds
  • asafetida
  • curry leaves
  • olive oil
  • kosher salt
  • black pepper
  • dried fenugreek leaves

I lightly brushed the squash, onion and garlic with olive oil and seasoned them with salt and pepper. The squash roasted in a 450ºF oven for an hour. I took the garlic out of the oven after 20 minutes and the onion after 25 minutes.

yin yang soup

yin yang soup


While the squash was cooling I sautéed mustard seeds, cumin seeds, cardamom seeds, asafoetida and curry leaves in olive oil.

yin yang soup

yin yang soup


Next I added the roasted onion, roasted garlic and roasted butternut squash and mixed them all together.

yin yang soup

yin yang soup


I transferred everything into a small pot, added water and heated it to a simmer.

yin yang soup


Using a stick blender I puréed the squash mixture smooth.

yin yang soup


When the soup was well heated I added powdered fenugreek leaves (kasoori methi) and adjusted the seasoning by adding salt, cumin powder and mango powder (amchur) for tartness.

yin yang soup


When both soups were thinned with water and properly heated I poured them simultaneously into the same bowl.

I was surprised that although poblano peppers were the predominant ingredient in the green soup it was the avocado flavor that stood out. I can think of many variations for either of these soups. Coconut milk would have tasted great in both of them but I was trying to keep fats to a minimum.


yin yang soup


 


4 thoughts on “Two Soups

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s