Roasted Poblano Soup with Potatoes and Corn

September 22, 2011

Roasted poblano soup with potatoes & corn

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.

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.

 



6 thoughts on “Roasted Poblano Soup with Potatoes and Corn

  1. 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

  2. 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.

  3. 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!

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