Blistered Poblano White Bean Soup

Step 1

Preheat the oven to 400°F

Step 2

Place the corn, spices, olive oil and lime juice in a medium-sized bowl. Stir to combine. Transfer the corn to a baking sheet lined parchment paper. Spread the corn into an even layer and place in the oven.

Step 3

Roast the corn for 10 minutes. Turn on the broiler and broil for 3-5 minutes or until lightly blistered. Set corn aside until ready to use.

Step 4

Using a pair of BBQ tongs, blister the poblano peppers over an open flame. If you don't have a gas stove, place the peppers close under the broiler and broil for roughly 5 minutes a side or until heavily blistered. Transfer the peppers to a plastic bag and seal. Set aside.

Step 5

Heat the olive oil in a large heavy-bottom pot until shimmering. Add ¾ of the onions and reduce the heat to medium-low. Add a pinch of salt and sweat the onions until just translucent. Add the carrots and celery and increase the heat to medium, saute until slightly softened, about 5-7 minutes more. Add the garlic and saute until fragrant.

Step 6

Stir in the salt and spices and toss the veg to coat. Pour in the stock, honey and white beans and bring the mixture up to a boil. Reduce to a simmer and let cook for 15 minutes or until the veggies are very soft.

Step 7

While the soup is simmering, remove the peppers from their plastic bag and rub the charred skin off of them - they don't have to be perfect. Remove the stem and seeds and cut the peppers into chunks. Place the chunks in a food processor along with the baby spinach. Blitz until smooth. Transfer the puree to a bowl and set aside.

Step 8

Once the soup is finished simmering, either transfer the soup to the food processor (be very careful if you choose this route) and puree it in batches or keep the soup in the pot and blend with an immersion blender. Once the soup is blended, return it to medium heat. Stir in the poblano puree and let simmer for 5 minutes.

Step 9

Crumble in the goat cheese and stir until melted and well integrated. Take the soup off of the heat and divide it amongst four bowls (for a main) or 6 bowls (for a starter). Garnish the soup with a dollop of yogurt, a spoonful of the Spiced Roasted Corn, the remaining onion, radishes slices, the reserved celery leaves, and hot sauce, if desired. Serve immediately with a side of tortilla chips or cornbread.