This Fresh Green Chile Soup is a comforting, vibrant bowl of warmth that balances earthy potatoes with the bright, vegetal heat of roasted anaheim chiles and red bell peppers. The soup is pureed to a silky smooth consistency, creating a luxurious texture that is both hearty and light. It’s an excellent option for cold evenings or as a satisfying vegan main course. The subtle smokiness from the roasting process adds depth, while fresh tumbleweed greens provide a delicate, bitter contrast at the finish. Simple to prepare with pantry staples, this soup is perfect for meal prep and freezes beautifully, allowing you to enjoy homemade comfort food whenever the craving strikes.
Fresh Green Chile Soup With Tumbleweed Greens
Description
This Fresh Green Chile Soup is a comforting, vibrant bowl of warmth that balances earthy potatoes with the bright, vegetal heat of roasted anaheim chiles and red bell peppers. The soup is pureed to a silky smooth consistency, creating a luxurious texture that is both hearty and light. It&# 226;ÂÂs an excellent option for cold evenings or as a satisfying vegan main course. The subtle smokiness from the roasting process adds depth, while fresh tumbleweed greens provide a delicate, bitter contrast at the finish. Simple to prepare with pantry staples, this soup is perfect for meal prep and freezes beautifully, allowing you to enjoy homemade comfort food whenever the craving strikes.Ingredients
Directions
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Roast the anaheim chiles and red bell peppers using the open-flame method until the skins are charred and blistered.
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Place the roasted peppers in a bowl, cover with plastic wrap or place in a paper bag to steam for 10 minutes, then peel off the skins, remove stems, seeds, and veins.
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In a medium saucepan, bring water to a boil and add 1 teaspoon of salt. Add the cubed potatoes and parboil until tender, about 15 minutes. Drain well.
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In a food processor, puree the peeled green chiles until smooth. Set aside.
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In the same food processor, puree the peeled red peppers until smooth.
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Combine the green chile puree and red pepper puree in the food processor bowl.
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Add the cooked potatoes and stock to the processor. Process in 2-cup batches for about 1 minute, or until the mixture is completely smooth.
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Add the remaining 1 1/2 teaspoons of salt, black pepper, and chopped garlic. Process again until well combined.
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Press the puree through a fine-mesh sieve into a large saucepan to ensure a silky texture.
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Heat the soup in the saucepan over medium heat until hot, stirring occasionally. Do not boil vigorously.
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Ladle the hot soup into bowls and garnish with fresh tumbleweed greens.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 232.3kcal
- % Daily Value *
- Total Fat 1.3g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 12229.4mg510%
- Total Carbohydrate 51.9g18%
- Dietary Fiber 10.6g43%
- Sugars 10.5g
- Protein 9.6g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This soup keeps well in the refrigerator for up to 4 days in an airtight container. It also freezes well for up to 3 months; thaw overnight in the fridge before reheating gently on the stove.
Substitutions: If tumbleweed greens are unavailable, substitute with fresh parsley, cilantro, or microgreens for a similar fresh finish. Vegetable stock is recommended for a vegan version, but chicken stock can be used for a richer flavor.
Tip: For a creamier texture without dairy, you can add a tablespoon of coconut milk or a splash of olive oil when heating the final soup.
Safety: When handling anaheim chiles, avoid touching your eyes. Consider wearing gloves if you have sensitive skin, as the oils can cause irritation.
