1 tbsp safflower oil, divided
1 1/2 cups diced yellow onion
4 poblano chilli peppers, seeded and quartered
2 yellow capsicum, seeded and quartered
4 cloves garlic, peeled
2 tsp chilli powder
1 tsp ground cumin
1 avocado, pitted, peeled and roughly chopped
3 cups skim milk
3/4 tsp sea salt
2/3 cup low-fat sour cream
1 large lime, cut into wedges

1 poblano chilli pepper, seeded and finely chopped
1 tomato, diced
1/4 cup chopped fresh coriander leaves
1/8 tsp sea salt

In a large nonstick frypan on medium-high, heat 1 tsp oil. Add onion and cook until very browned, about 8 minutes. Transfer to a 4- to 6-qt slow cooker.
To slow cooker, add 4 poblano chillies, capsicums, garlic, chilli powder, cumin and remaining 2 tsp oil. Stir well, cover and cook on low for 7 hours (or on high for 3 1/2 hours).
Transfer pepper mixture to a blender along with avocado; puree until smooth. (Remove plastic lid in cover and cover top with a kitchen towel to allow steam to escape.) Return to slow cooker and stir in milk and salt. (If necessary, cover and cook on high for 15 minutes more to reheat.)
In a small bowl, combine relish ingredients. Divide soup among serving bowls and top with relish, sour cream and lime wedges.

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