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Roasted Poblano, Potato and Corn Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

Main
  • 1/4 vegetable broth for sauteing
  • 1 large onion, diced
  • 1 red fresno chili, diced
  • 1/2 tsp ground cumin
  • 1 1/2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp red pepper flakes (optional)
  • 1 pound russet or yukon gold potatoes, peeled and sliced
  • 4 to 5 cups vegetable stock (low sodium)
  • 1 1/2 - 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
  • 1/2 cup chopped fresh cilantro leaves
  • 1 avocado, chopped for garnish (optional)
  • fresh ground pepper to taste

Method
 

Steps
  1. Heat 1/4 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.