Roasted Poblano Soup with Potatoes & Corn
Today I made a yummy roasted poblano soup. If you have never experienced a roasted poblano before you are definitely missing out. The poblano is a mild chili pepper and when dried it is called ancho chili.
Most poblanos have a very mellow heat but sometimes you can come across one with more heat.
I personally have never had a hot poblano and I have been cooking with them for years.
Roasting them definitely brings out the best flavors of this chili. The result is a rich, earthy, slightly smoky essence, and you won’t believe the flavor they bring to this roasted poblano soup with potatoes and corn.
Also, as I always like to mention, there are significant health benefits.
A single cooked poblano only has 13 calories and a good amount of fiber for its size. The poblano pepper also has iron and high in vitamin A.
Vitamin A is an antioxidant that protects your body from damage from free radicals. Free radicals cause premature aging and may increase the risk of chronic disease.
By the way, poblanos are very mainstream and you can find them in most supermarkets.
Hope you enjoy this roasted poblano soup with potatoes and corn as much as I did. If you find yourself loving poblanos as much as me, check out these poblano home fries.
Also, don't miss any of Ordinary Vegan's free recipes by joining our healthy community here.
- 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
- 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.
- Add the potatoes, roasted poblanos and cover with the vegetable stock. Bring to boil.
- Reduce the heat to low and simmer and cook until the potatoes are tender (approx 15-20 minutes)
- Add the frozen corn and cook for another 5 minutes.
- 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.
Hey Nancy!
Instead of the vegan sour cream, you could put some diced avocado on top? This recipe looks delicious and I can’t wait to try it!
-Maggie
Great idea Maggie!
I am a rather ‘new’ fan of ‘Ordinary Vegan’ … altho not a full fledged vegan I do embrace a ‘plant based diet’ and/or vegaterian diet 75% of the time …and who knows perhaps I will one day become a full-fledged vegan 🙂 This recipe reminds me of one of my husband’s favorite soup akin to one we would order at a hacienda located in the ‘mountain’ area of Guadalajara/Mexico the town of Tapalpa … reminiscent of a quaint ‘Alpine’ area .. we often ate at a privately owned hacienda (home farm / restaurant – famous for their soup (Beef was the base for the stock and pieces of the beef were incorporated in the soup.) THIS is the soup …. SANS BEEF~ and cumin. This weekend I will be busy preparing a large pot of soup – only VEGAN Style. Thank you for this post – it rekindled wonderful memories and I’ll be eating healthy Vegan Style.
This recipe sounds delicious! Can’t wait to try.
I’m all about doing delicious, easy food in the kitchen and though we’re vegetarian this is easy to keep it vegan. It’s also hard to find vegan foods my picks hubby will eat but I think this one is a winner. Can’t wait for him to come home to try! Thank you!
Hope he likes it Lorena. He is lucky to have a wife who is cooking him healthy, plant-based food. Thanks for being part of our community!