{Vegetarian} Creamy Roasted Poblano Soup

We got our taxes back this weekend! Back in the pre-baby era I did our taxes with TurboTax every year and got them done by mid-February at the latest. Post baby, I am lucky if I remember to get them to the accountant before April! Since adopting our daughter we’ve handed our income taxes over to a professional in hopes of getting the full amount of the adoption tax credit. For those who aren’t familiar there is aΒ $13,570 tax credit for those who adopt. Cool huh?! It sounds like a lot of money, but it’s really not. While it does off-set the cost of adoption slightly, it’s a credit, not a refund and you claim it over 5 years, so you get a little extra back each year. They don’t just hand you a check for $13,000 (boy, that would be nice though). And chances are good we probably won’t end up getting the entire credit because we make too much money, which is hilarious because we seriously do not make that much money at all. While we both love our jobs, we both work part time (about 28-30 hours a week) and neither of us have a college degree.

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Now I’m not complaining! Our adoption cost about $35,000 total so any amount of money we get back is wonderful. But it is pretty effing crazy that when a birth mom wants to place her child with a loving family, that loving family has to pay $35,000 (and that birth mom doesn’t see a single dime by the way). It’s no wonder that many people cannot afford adoption no matter how much they’d love to do it. But I get it, you gotta pay the people to do the jobs to facilitate the adoption. It is what it is. And our daughter was seriously worth every single penny, and every sleepless night and every failed adoption we went through. She is the most amazing thing that ever happened to us and I am thankful for her every single day.

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I was especially nervous with these new tax laws that we might end up owing money this year and wasn’t really sure how it was all going to pan out. The accountant called to tell us our taxes were done and left a message saying, “…you have a balance due of, (my heart starts racing, thinking craaaaap) oh woops, I mean you have a federal refund of…” (my heart slows down to a normal rhythm and I breathe a sigh of relief). Thank goodness we still make so little money that we get a tax refund!!!

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Oh yeah, this was a soup post wasn’t it? I’ve got to get one last soup recipe in before spring arrives! Technically it’s here already, but apparently Wisconsin didn’t get the message. We’ve still got tons of snow and are layered in long sleeves and winter coats. But the 5 day forcast is looking like we’ve got a few 50 degree days coming up (followed by a little more snow of course) and I haven’t had to scrape frost off my car for at least 3 days now–so that’s a win in my book!

Creamy Roasted Poblano Soup

  • Servings: 4-6
  • Print

Ingredients

  • 4 large poblano peppers
  • 1 large green pepper
  • 2 tablespoons butter
  • 1 large white onion, diced
  • 5 cloves garlic, smashed
  • 32 oz. vegetable stock
  • 1 teaspoon cumin
  • 1 tablespoon white wine vinegar
  • 1/2 cup heavy cream + more for garnish
  • Kosher salt
  • fresh cracked pepper

Directions

Start by heating your oven to 400 degrees. Line a baking sheet with parchment paper. Lay peppers in a single layer on the baking sheet. Roast for 20 minutes then flip each pepper over and roast for another 20 minutes.

Allow the peppers to cool enough to handle. Remove the waxy skin, then remove the stems and seeds from each pepper and discard. Roughly chop pepper and add it to a high speed blender.

Heat 2 tablespoons butter in a large saute pan over medium heat. Cook onions, stirring frequently for about 5 minutes. Then add garlic and saute for about a minute. Deglaze the pan with a splash of veggie stock and then transfer onion and garlic to the blender.Β  Add remaining veggie stock and blend on high for about 5 minutes.

Transfer soup to a large pot and stir in cumin, white wine vinegar and a generous pinch or two of salt along with a pinch of pepper.Β  Simmer for about 10 minutes, then stir in cream. Salt to taste and serve!

 

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