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.

2

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

16

Ready?

1

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

4

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.

3

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

5

Can we eat them yet?

6

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.

7

8

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

9

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

10

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…

13

and 1 tablespoon of coarse salt…

11

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…

17

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

14

Now you may add your cornmeal mixture!

18

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!

2

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.