Roasted Poblano, Potato and Corn Soup
 
Prep time
Cook time
Total time
 
Roasted Poblano, Potato and Corn Soup
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • ¼ vegetable broth for sauteing
  • 1 large onion, diced
  • 1 red fresno chili, diced
  • ½ tsp ground cumin
  • 1½ tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp red pepper flakes (optional)
  • 1 pound russet or yukon gold potatoes, peeled and sliced
  • 4 to 5 cups vegetable stock (low sodium)
  • 1½ - 2 cups frozen organic corn kernels
  • 2 poblano chiles, roasted, peeled seeded and diced or 1 can (4 ounces) green chiles, drained and diced **directions for roasting peppers below
  • ½ cup chopped fresh cilantro leaves
  • 1 avocado, chopped for garnish (optional)
  • fresh ground pepper to taste
Instructions
  1. Heat ¼ of vegetable broth in a soup pot over medium heat. Add the salt, ground black pepper, oregano, basil, cumin and red pepper flakes if using. Add the onions and fresno chili and cook until the onions are soft and translucent about 4-6 minutes.
  2. Add the potatoes, roasted poblanos and cover with the vegetable stock. Bring to boil.
  3. Reduce the heat to low and simmer and cook until the potatoes are tender (approx 15-20 minutes)
  4. Add the frozen corn and cook for another 5 minutes.
  5. Whisk in the chopped cilantro. Put a dollop of vegan sour cream or chopped avocado on top for garnish. Sprinkle some fresh, chopped cilantro on top.
Notes
**Roasting peppers - position a rack in oven about 6 inches from the broiler and set the broiler to high. Line a rimmed baking sheet with foil. Place the peppers on the baking sheet. Broil until the skins of the peppers are lightly charred all over - using tongs to turn the peppers as necessary, about 10 minutes for poblano. Keep a close watch. Remove from oven and place in brown bag, plastic bag or bowl covered in plastic for approximately 15 minutes. When they are cool enough to handle, remove the skin and seeds. Try not to rinse the peppers - it will wash away the flavor. Use a paring knife to scrape out seeds.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/roastedpoblanopotatocornsoup/