So far, I have failed to post as often as I’d like to. (Self, work on this!)

Not to worry, though, as I am diligently hoarding ideas for future posts, so that I always have something to share.

Last week, I made Roasted Corn and Poblano Soup from Martha Stewart Living: January 2013, and OMG was it tasty. It’s a hearty and decadent soup featuring nearly ZERO calories (I know, what more could a girl want in the Winter?), and I’m going to share it with you.


Let’s begin with what you’ll need:

2 large poblano peppers
1 large onion
5 or 6 scallions
2 cans of corn
1 tbsp coarse salt
4 cups plus 3 tbsp water, divided
2 tbsp cornmeal or masa
Queso fresco or feta cheese, crumbled, for sprinkling




Start with a few scallions, the poblanos, and the onion (quartered lengthwise, with the root end kept intact).


You’ll also need 2 cans of corn, some cornmeal or masa (I used this oatmeal blend that I had lying around… anything similar to cornmeal works, as we are just using it as a thickener), black pepper (simply to taste), salt, queso fresco (or feta!), and some water.

Yep, this summary of ingredients pretty much sums up why there isn’t much of a calorie content. Psst, that just means you’re allowed to make something heavenly for dessert, right? Anyways, you first want to broil the scallions (reserve 1 or 2 for garnish), peppers, and onion on a baking sheet on your high broiler setting for about 25-30 minutes, turning a couple of times until each side gets nice and charred. The scallions will finish a little earlier than the other veggies, though, so keep an eye on them and take them out early.


Mmmm… the house will start to smell amazing, I promise.


Can we eat them yet?


When your veggies are thoroughly blackened, transfer the scallions to a blender. As for your peppers, peel and discard the charred skin, and begin by cutting them open at the top and throwing away the seeds and stems.



Next, you’ll want to slice the peppers length-wise, so that you get nice thin strips to add to your soup.


You should end up with a little pile of poblano strips!


Ahem, don’t eat them yet! Head back over to your blender where the scallions are waiting. To them, you will add 2 1/2 cups of corn and 2 cups of water…


and 1 tablespoon of coarse salt…


Blend this for about 1 minute, and then transfer the mixture into a skillet. Bring to a boil over high heat, reduce the heat, and simmer for about 8 minutes (until thickened slightly). While waiting for the soup to thicken, whisk together 2 tablespoons of cornmeal with 3 tablespoons of water. When your 8 minutes is up, add the sliced peppers…


Add the reserved 2 cups of water. Also, I added what was left of my canned corn, just because I like a thicker consistency…


Now you may add your cornmeal mixture!


Allow the soup to simmer for a few more minutes. The goal is for it to have, according to the magazine, “the consistency of porridge”. Divide the soup among 4-6 bowls (depending on your appetite), garnish with some extra chopped scallions, sprinkle with cheese, and serve!


With roughly 97 calories in 1 serving (Richard and I only split our soup into 4 total servings), this soup is definitely comfort food without all the fat! By the way, this soup does pair well with a cold Michelob Ultra Lime Cactus (yep, that’s what it’s called).

And again, no judging — I’m on a diet! Well, last week I was.