Ingredients
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3 medium poblano peppers poblano peppers3 medium poblano peppers
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1 medium yellow onion, diced yellow onion1 medium yellow onion, diced
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3 cloves garlic, minced garlic3 cloves garlic, minced
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2 medium Yukon Gold potatoes, peeled and diced yukon gold potatoes2 medium Yukon Gold potatoes, peeled and diced
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1 cup sweet corn kernels (fresh or frozen) sweet corn kernels1 cup sweet corn kernels (fresh or frozen)
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1 (15-oz) can white beans (cannellini or navy), drained and rinsed white beans1 (15-oz) can white beans (cannellini or navy), drained and rinsed
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4 cups low-sodium vegetable broth vegetable broth4 cups low-sodium vegetable broth
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1 cup unsweetened plant-based milk (oat or soy preferred) plant-based milk1 cup unsweetened plant-based milk (oat or soy preferred)
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1 teaspoon ground cumin ground cumin1 teaspoon ground cumin
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1/2 teaspoon smoked paprika smoked paprika1/2 teaspoon smoked paprika
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1/4 teaspoon ground coriander ground coriander1/4 teaspoon ground coriander
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Salt and black pepper, to taste black pepperSalt and black pepper, to taste
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1/2 cup fresh cilantro, chopped (plus more for garnish) cilantro1/2 cup fresh cilantro, chopped (plus more for garnish)
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Juice of 1 lime (plus extra wedges for serving) limeJuice of 1 lime (plus extra wedges for serving)
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1 avocado, sliced (for topping, optional) avocado1 avocado, sliced (for topping, optional)
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Tortilla strips or crushed tortilla chips (for garnish, optional) tortilla stripsTortilla strips or crushed tortilla chips (for garnish, optional)
Directions
For best flavor, roast the poblanos until fully charred and allow to steam before peeling. Adjust spiciness by leaving in some seeds, or add a pinch of chili flakes. Soup can be made ahead and reheats beautifully. For a richer soup, substitute half the plant milk with unsweetened vegan cream or coconut milk. If you prefer extra heat, add a diced jalapeño with the onion.
Steps
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1
Done
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Roast the poblano peppers over an open flame or under a broiler until skins are blackened. Place in a bowl, cover, and let steam for 10 minutes. Peel off charred skins, remove seeds, and chop the flesh. |
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2
Done
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In a large soup pot, add diced onion and a splash of broth. Sauté over medium heat until translucent, about 3-4 minutes. Add garlic and sauté 1 minute more. |
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3
Done
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Stir in potatoes, corn, chopped roasted poblanos, cumin, smoked paprika, and coriander. Cook for 2 minutes, stirring. |
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4
Done
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Add white beans and vegetable broth. Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes or until potatoes are tender. |
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5
Done
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Stir in plant-based milk and chopped cilantro. Use an immersion blender to partially blend the soup, leaving some texture. (Alternatively, blend half the soup in a blender and return to the pot.) |
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6
Done
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Season with salt, black pepper, and lime juice to taste. |
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7
Done
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Ladle into bowls and garnish with avocado slices, extra cilantro, and tortilla strips or chips. Serve with lime wedges. |
