Poblano, Carrot & Cauliflower Soup - cooking recipe

Ingredients

2 large poblano peppers, chiles roasted stems & seeds removed, cut in 1/4-inch strips
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 medium white onion, halved lengthwise, sliced crosswise
1 medium tomatoes, peeled, seeded, chopped
1 garlic clove, minced
1/2 teaspoon oregano, crumbled (Mexican oregano recommended)
1/4 teaspoon thyme
4 cups chicken stock
2 medium carrots, peeled, thinly sliced crosswise
1 1/2 cups cauliflower florets, cut bite-size
1/2 teaspoon salt, to taste
1/8 teaspoon pepper, to taste
1/4 cup chopped cilantro

Preparation

The poblanos can be prepared a day ahead to save time.
Heat a skillet on medium, pour in the oil and cook the onion until soft, about 3 - 4 minutes.
Add the garlic, tomato, oregano and thyme. Stir and cook until the mixture has nearly dried out, about 4 minutes.
Add the carrot and stock; bring to a boil, cover, lower heat and simmer until the carrots are tender, 6 - 8 minutes.
Add the cauliflower and roasted poblanos and season with salt & pepper.
Cook about 4 more minutes until the cauliflower is tender.
Stir in the cilantro and serve.