Vegan
Corn and Poblano Potato Soup
Toasted Garlic Bread
Ingredients
- 2 poblano peppers, seeded and chopped
- 1 onion, chopped
- 4 carrots, chopped
- 5 cloves garlic, minced
- 3 Tbsp olive oil
- 3 Tbsp all purpose flour
- 2 tsp ground cumin
- ¾ tsp salt
- 1 lb russet potatoes, peeled and cubed
- 1 (32-oz) carton organic vegan protein broth
- 2 cups water
- 1 (12-oz) pkg frozen corn kernels, thawed
Instructions
- Sauté peppers, onion, carrots, and garlic in hot oil in a Dutch oven over medium-high heat 3 minutes. Stir in flour, cumin, and salt; cook, stirring constantly, 2 minutes. Stir in potatoes.
- Gradually add broth and water, stirring until blended. Bring to a boil, reduce heat, and simmer 15 minutes. Stir in corn; simmer 10 minutes.
- Mash potatoes in soup with a potato masher to desired consistency.
Side Dish Ingredients
- 3 Tbsp olive oil
- 3 cloves garlic, minced
- ¼ tsp salt
- 1 (10-oz) French baguette, halved lengthwise
- ¼ tsp pepper
Side Dish Instructions
- Bake 5 to 7 minutes or until toasted.
- Preheat oven to 400°F. Place bread in a single layer on a baking sheet. Stir together oil, salt, pepper, and garlic in a small bowl; brush on cut sides of bread.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
287
|
191
|
478
|
| Fat (g) | 9 | 8 | 17 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 11 | 5 | 16 |
| Carb (g) | 43 | 25 | 68 |
| Fiber (g) | 4 | 1 | 5 |
| T. Sugs (g) | 4 | 2 | 6 |
| A. Sugs (g) | 0 | 1 | 1 |
