Creamy Cauliflower Soup with Poblano Peppers

Ingredients:

• 2 tablespoons unsalted butter
• 2 cloves garlic, chopped
• 2 poblano peppers, seeded and thinly sliced
• 1 medium onion, thinly sliced
• 0.5 tsp ground coriander
• 0.5 tsp ground cumin
• 350 g steamed cauliflower florets (about 1 medium head or 2 cups of cauliflower florets)
• 1 cup of milk
• Sour cream, crushed tortilla chips, hot sauce and lime wedges, for serving

Preparation:

1. In a medium saucepan over medium heat, melt the butter. Once melted, add the garlic and cook until fragrant, 30 seconds. Add the pepper and onion and cook, stirring frequently, until softened, about 8 minutes. Add the coriander and cumin and cook until fragrant, 1 minute.
2. Add the cauliflower, milk, 3 cups of water, and 1 teaspoon of salt and bring to a boil. Simmer until the cauliflower is very tender, about 8 minutes. The milk may curdle or separate, but don't worry—the soup will be smooth in the blender.
3. Let cool slightly, then pour into a blender and blend in several batches until completely smooth (or blend in a saucepan with an immersion blender).
4. Return the soup to the pan and adjust the consistency by adding a little water, then season with salt and pepper to taste. Serve with sour cream and chips, hot sauce, and lime.