Roasted Anaheim Pepper, Sweet Corn, and Quinoa Soup
- 4 Anaheim peppers
- 1 onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, chopped
- 4-5 small to medium golden potatoes, cubed
- 3 fresh corn cobs, or 1 bag super sweet frozen corn
- 4 cups chicken broth
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon oregano
- 1/4 teaspoon pepper
- 1 can evaporated milk
- 1/3 cup quinoa, cooked in 2/3 cup water and a shake of salt
- Set oven to broil. On aluminum foil arrange peppers and place in oven. Bake for about 5 minutes or until slightly blackened. Flip peppers and roast on the other side until slightly blackened. Remove from heat and cover loosely with foil. Let rest.
- In a large soup pot place onions, garlic, carrots, celery, potatoes, a splash of olive oil, and a generous shake of salt. Let veggies cook and sweat for about 5-8 minutes. Stir often.
- Add spices, and broth to the mixture. Continue to cook until the potatoes and almost done.
- Remove the skins from the peppers and chop them into medium pieces.
- Using a potato masher slightly mash the soup to add thickness and depth, but not too much.
- Stir in sweet corn, roasted peppers, evaporated milk, and quinoa. Cook on low until ready to serve.
- Garnish with fresh cilantro, shredded cheese, or crushed tortilla chips.
- Enjoy!
