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Marielle

Marielle Henaine

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Potato Soup with Rajas

20 min
21 min
Easy
23
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The cold season always deserves a rich hot soup for lunchtime and this recipe for potato soup with bars is ideal for a meatless Monday, since it does not carry animal protein and is low in calories. Preparing it will not take more than 40 minutes, as it is super practical and easy, and you will cook it in just 3 steps. If it is difficult for you to remove the skin from the peppers after roasting them, you can also fry them in oil. Do not forget to accompany it with panela cheese.
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Ingredients

6 servings
  • 3 poblano peppers for the slits
  • 3 spoonfuls of sea salt for the slits
  • 2 spoonfuls of oil For soup
  • 1/4 of Cup of leek chopped for soup
  • 1 tablespoon of garlic finely chopped for soup
  • 3 potatoes peeled and diced for soup
  • 3 cups of chicken soup For soup
  • enough of Panela cheese in cubes, to accompany
  • enough of coriander finely chopped, to decorate

Preparation

In a comal, roast the peppers until they are black, then place them in a plastic bag, add salt, cover and let stand in refrigeration for 15 minutes. Then remove the skin and seeds.
On a board, cut the clean peppers into strips and reserve.
Cook the pore and garlic in a pot with oil, add the potatoes and cook until golden brown. Add the rajas and chicken broth, and cook for 15 more minutes.
Serve hot and accompany with the panela cheese and cilantro. Enjoy

PRESENTATION

Serve hot and accompany with the panela cheese and cilantro.

TIPS

Another way to remove the skin from the peppers is by frying them in oil.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
215
kcal
11%
Carbohydrates
31.9
g
11%
Proteins
7.3
g
15%
Lipids
7.6
g
12%
Fiber
5.7
g
11%
Sugar
3.2
g
3.5%
Cholesterol
3.8
mg
1.3%
Esha
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Ratings (1)
cisneros arredondo
03/12/2019 19:34:38
Sencilla y riquisima!

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