This flavor-packed soup is a simple meatless meal sure to please vegetarians and omnivores alike.
For Recipe Redux this month (post next week!) we were challenged to go hunting through cookbooks for a recipe to adapt. Last year I knew exactly which recipe to make; however, this year I had two that I couldn’t decide between. So, rather than picking one, I decided to go with both and just share one of them early.
This recipe is adapted from the white chili recipe found in the Winter Cooking with Blue Apron Cookbook. As the recipe was already packed with veggies and fiber-rich beans, I did make a few tweaks to make it more up my alley. Changes included less garlic, using a combination of vegetable broth and water rather than vegetable bouillon, and spinach instead of collard greens. I also upped the cooking time, as I felt that the quinoa didn’t get fluffy enough after just 10 minutes of cooking.
While not pictured here, the lemon Greek yogurt topping mentioned in the recipe is a must to top your soup with. I like to serve my soup with whole wheat tortillas, but cornbread would also go great.
I’m beyond excited that the week is half way over as my winter break is coming up next week. Yup, turns out working for a university has an awesome perk of getting the same holidays as the students. I can’t wait for days filled with skiing, cooking, and reading!
So here’s a toast to a simple, nutritious recipe to get us through the hectic holiday season!
White Bean and Poblano Pepper SoupPrint Recipe
- 2 tsp olive oil
- 2 cloves garlic, minced
- 1 poblano pepper, diced with seeds removed
- 1 medium sweet potato, diced
- 1 ¼ tsp ground coriander
- 1 ¼ tsp ground cumin
- ½ tsp smoked paprika
- ¼ cup quinoa
- 1 15-oz can cannellini beans, drained and rinsed
- 2 cups vegetable broth
- 1 cup water
- 5 ounces baby spinach, roughly chopped
- Salt and pepper to taste
- ½ lemon, quartered
- ¼ cup Greek yogurt
- 1 tbsp water
In a large pot, heat 2 tsp olive oil over medium-high heat until hot. Add garlic, sweet potato, and diced poblano pepper (option to save some of the pepper for garnish). Cook 4-5 minutes or until softened.
Add coriander, cumin, paprika, and quinoa to the pot. Stir frequently for 1-2 minutes or until fragrant.
Next, add beans, vegetable broth, and water. Bring to a boil, then reduce to medium-low and simmer for 10 minutes. Add salt and pepper to taste. After 10 minutes, add spinach and cook another 4-5 minutes or until quinoa is fluffy and spinach has wilted. Taste and adjust seasonings.
While soup is simmering, combine Greek yogurt, juice from the lemon, 1 tablespoon water, and a pinch of salt and pepper.
Divide soup evenly between 2-3 bowls. Top with lemon yogurt mixture and remaining diced pepper pieces. Enjoy!
Adapted from Winter Cooking with Blue Apron