Avocado, Broccoli, Arugula Soup & Poblanos Stuffed With Spanish Rice

Avocado, broccoli and arugula soup
served great hot or cold, like gazpacho

It was time to get creative in the kitchen again. I found the soup recipe on Yummily.com and modified it just a bit. For the stuffed poblano peppers, I used my mom’s arroz con pollo but you can use any spanish/mexican rice. I’ve even used quinoa before. When the peppers are topped with cheese, the two are much more powerful to the taste buds.

The Avocado, Broccoli, Arugula Soup

Cook/prep time: 15 minutes. The consistency and style is similar to gazpacho, but you either like or dislike the “green” taste. It’s one of the healthiest soups around and other recipes title it the “detox” soup. 

Ingredients:

  • 2 cups of chicken broth
  • 1 cup of water
  • 2 cloves of  garlic
  • 1 Tablespoon olive oil
  • 2 haas Avocados
  • 6 cups of broccoli crowns
  • 1/3 onion
  • 1 hand full arugula (roquette)
  • Sea salt
  • 1 Tablespoon apple cider vinegar
  • Red pepper flakes (about 1/4 teaspoon) or to taste
  • juice of 1/2 a lemon (more if you’re like me and adore lemon)
  • 1 tsp of grated ginger root

DIRECTIONS

  1. On medium-simmer, cook everything together except for the arugula and avocado until broccoli is light green.
  2. Take off the heat and let it sit about 10 minutes
  3. With a hand blender, blend everything adding the avocado and arugula.
  4. Add more water for desired consistency.
  5. Add any additional salt to taste.

The Poblano Peppers Stuffed With Spanish Rice

Poblanos Stuffed With Spanish Rice topped with nacho cheese
Poblanos Stuffed With Spanish Rice topped with nacho cheese

This takes 10 minutes tops!

Ingredients:

  • 4-5 poblano peppers
  • some kind of rice mixture (or alternatively, bean mixture)
  • 1 cup of shredded nacho cheese or pepper jack
  • cilantro as garnish

DIRECTIONS

  1. Wash and dry the peppers and lay them on a roasting pan
  2. Drizzle with oil and sprinkle with salt
  3. Roast on hi for 5 minutes, constantly turning over when you see the skin become charred so that every side gets roasted
  4. Take the peppers out, let them cool and with a small pairing knife, cut a slit carefully on one side of the pepper
  5. Hold the pepper by its stem and with tongs, gently pull at the seeds attached to the stem inside and let the water run out. You should have a pepper that has no water and no seeds in it
  6. Stuff the pepper with the rice mixture and top with your favorite cheese
  7. Bake at 350 until cheese melts. Garnish with chopped cilantro and serve
These peppers had the same stuffing but were topped with pepper jack cheese
These peppers had the same stuffing but were topped with pepper jack cheese
These peppers had the same stuffing but were topped with pepper jack cheese
These peppers had the same stuffing but were topped with pepper jack cheese