Smoky Roasted Hatch Chili, Broccoli, and White Bean Soup[by Kate — guest gluten-free blog author]
Delicious Soup: Gluten-Free ~ Vegetarian ~ Vegan* ~ Low-Carb ~ Low-FatTexans like grilling. A lot. But, for many of us who live in apartments in Houston, grilling isn’t always an easy option for meals. That’s why I’ve imported the smoky taste of the grill into this Hatch Chili, Broccoli, and White Bean Gluten-Free Soup. Made with oven-roasted Hatch Chilis, smoked sea salt, and a dash of smoked paprika, the soup offers a hint of the grill’s satisfying smokiness while catering to audiences who are typically excluded from traditional grilling — vegetarians and vegans — in addition to those following low-carb and gluten-free diets. This soup, amendable to fit just about anyone’s dietary needs, packs the sweet, subtle heat characteristic of the celebrated Hatch Chili.
With a texture much like that of comfort-food soups like potato soup and broccoli and cheddar soup, this Gluten-Free Hatch Chili, Broccoli, and White Bean Soup is great hot or cold and can be garnished with arugula and pepitas and shaved parmesan (omit for vegan).
- 2 Hatch chilies (roasted in 450∘ F. oven for 7-10minutes and peeled)
1 large head broccoli (a little over 1lb or 7cups), cut into florets
3 tablespoons extra-virgin olive oil
1 yellow onion, diced
7 garlic cloves, minced
1 and ½ 15-ounce cans cannellini beans, drained
3 cups vegetable stock (low sodium preferred)
Smoked sea salt, to taste
Black pepper, to taste
Smoked Paprika, a dash
Hot pepper flakes, a pinch
- Roasted Pepitas, to taste
Shaved parmesan cheese, to taste (exclude to make vegan)
- Roast Hatch Chilies under oven broiler for 7-10 minutes or until skins are browned. Remove from oven and place chilies in air tight container or zip-lock bag; this will help to loosen skins. Remove and discard skins. Note: it is recommended that you use kitchen gloves when handling the chilies to prevent pepper burn from any that might be particularly hot (spicy).
- Steam broccoli for 5 minutes or until tender but still bright green and firm; avoid overcooking. Set broccoli aside.
- In large pot add olive oil and set burner to medium heat. Add onion and garlic. Cook until translucent, roughly 8-10 minutes. Add smoked sea salt, pepper, smoked paprika and hot pepper flakes. Add cannellini beans and vegetable stock. Bring to a very low boil and cook roughly 5 minutes.
- Transfer broccoli and bean mixture in pot in small batches to blender. Liquefy and transfer to large bowl. Continue to process batches of soup components in your blender until finished.
- Serve soup warm or cold garnished with arugula, pepitas (roasted, salted pumpkin seeds), and shaved Parmesan (*omit parmesan if vegan).
Continue to read this Gluten-Free Blog for all sorts of gluten-free recipes, product-reviews, and related information. In addition, visit my Gluten-Free Recipes Site where many of the recipes I have featured on this blog are available