Simple, Yummy Zucchini And Poblano Soup

I never realized how much I missed soups, and my mom’s food, until I went back to Mexico during the holidays. I am kind of lazy when it comes to making soups, especially when it involves a lot of boiling, blending and waiting.

But, this recipe is the simplest version of a zucchini (calabacita as we called it in Mexico) soup deliciously mixed with poblano pepper for a hint of spiciness and hotness, yum! You can prepare it with or without milk, or 50/50 milk and chicken stock, or vegetable stock for a vegetarian version. As you see, it’s so versatile!

And the best part: it reminds me home! Enjoy.

Yields: 6 portions

Preparation Time: 15 min

Cooking Time: 15 min

Ingredients:

• 4 big zucchinis or 5 medium sized, roughly chopped
• 1 poblano pepper, roasted and without skin and seeds
• 4 cups of water
• 1 cube of chicken stock/vegetable stock
• 1 can of evaporated milk or 1 cup of regular milk (the one you like the most)
•  pepper to taste

Directions:

1. Put the water into a big saucepan, overhigh heat, and add the zucchinis and a pinch of salt. Bring to a boil and reduce to medium heat. Cook until the zucchinis are cooked but still al dente.
2. Cut the poblano pepper into strips. Putthe zucchinis and the poblano strips into a blender, along with some of the cooking water and process until very smooth. You can also blend everything together into the saucepan with an inmersion blender.
3. Put everything back into the saucepan and disolve the chicken/vegetable stock. Add the milk (regular or evaporated) and bring to a boil again. Let it simmer for 5 minutes. Add pepper to taste.
4. You can put some corn kernels or tortilla strips to add some crunchiness. Serve hot. Enjoy!