Now that fall has finally hit, I’ve been craving soups on soups on soups. I pulled an old goodie last week, but was wanting something else and got inspired by this recipe from Paleo Cupboard. This was so delicious, I’m making again this weekend to take to a football watch party. We even changed up a few more things second go around, but it ended up being slightly more watery than the first attempt, so we added even more pureed cauliflower. Enjoy!
- 6 poblano peppers
- 3 heads garlic
- 2 cartons chicken stock
- 2-3 turnips, pealed and chopped
- 1 small bag baby carrots, sliced
- 1/2 onion, minced
- 2 heads cauliflower, chopped
- 1 bunch kale, minced in food processor
- 1 lb bacon, cooked and chopped
- rotisserie chicken, cleaned and meat shredded
- chipotle seasoning to taste
- parsley, salt, pepper, and any other seasonings to taste
Clean poblano peppers, removing seeds and cutting off tops. Roast with garlic cloves in oven on baking sheet at 425 deg for about 10 minutes or until blistered, turning once. While peppers and garlic are roasting, heat single carton of chicken stock to a boil and add chopped carrots, turnips, and onion along with some salt, pepper, and parsley to taste and turn down heat to simmer. Take peppers out of oven and place into plastic bag and seal. Allow to rest for about 5 minutes to make peeling peppers easier. Steam both heads of cauliflower for about 15-20 minutes or until very soft. Add the roasted cloves of garlic to cauliflower and some of the chicken stock from the second carton. Puree using immersion blender or carefully in food processor. Add kale and de-skinned peppers and continue to puree until thick and smooth. Add to veggies and stock simmering on stovetop and stir. Add more chicken stock if desired or to whichever consistency you prefer. Add shredded chicken and cooked bacon. Season to your liking with above recommended seasonings or add your own.