1cupalmond milkor other non-dairy alternative or heavy cream if not vegan
4ouncesvegan cream cheesecan sub regular cream cheese if not vegan
1teaspoonsea salt
Toppings:
½cuppico de gallo
1cupshredded cabbagewe used a cabbage, cilantro and jalapeno blend
1avocadodiced or sliced
Instructions
Place the poblano peppers on top of a gas burner, alternatively place them on a baking sheet under your oven broiler. Roast for 5 minutes until charred on each side. Place the roasted peppers in a glass container with a lid or a paper bag. Set aside to cool.
Once cooled, scrape off most of the charred skin and slice off the stem and remove the seeds. Chop the poblanos into bite sized pieces.
Heat the avocado oil in a 5-quart Dutch oven over medium heat. Once hot add in the onion, jalapeno, garlic, and cilantro. Cook 4-5 minutes until soft but not browned. Add in the white pepper and salt, cook another 30 seconds.
Pour in the Pacific Organic Low Sodium Vegetable Broth and almond milk. Bring to a simmer then add in the chopped poblanos. Simmer for 10 minutes then stir in the vegan cream cheese. Taste for salt and add more if necessary. If desired, use an immersion blender to slightly puree the soup to a creamier texture.
To serve, divide the soup between bowls and top with pico de gallo and the avocado.
Nutrition
Nutrition Facts
Chile Relleno Soup
Amount Per Serving
Calories 411Calories from Fat 351
% Daily Value*
Fat 39g60%
Carbohydrates 14.8g5%
Fiber 5.5g23%
Sugar 2.4g3%
Protein 5.5g11%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.