Corn-and-Poblano Potato Soup
Breadsticks
Ingredients
- 2 carrots, chopped
- ½ onion, chopped
- 1 poblano pepper, seeded and chopped
- 2 cloves garlic, minced
- 1½ Tbsp olive oil
- 1½ Tbsp all-purpose flour
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 tsp ground cumin
- ½ lb russet potatoes, peeled and cubed
- 1 (14.5-oz) can vegetable broth
- 1 cup water
- 1¼ cups frozen whole kernel corn
Instructions
- Sauté carrots, onion, poblano peppers, and garlic in hot oil in a Dutch oven 3 minutes. Stir in flour, salt, pepper, and cumin; cook, stirring constantly, 2 minutes. Stir in potatoes.
- Gradually add broth, stirring constantly. Stir in water; bring to a boil. Reduce heat to medium, and simmer 20 minutes. Stir in corn; simmer 10 minutes.
- Mash soup lightly with a potato masher until desired consistency is reached. Season with salt and pepper to taste.
Side Dish Ingredients
- 2 vegan breadsticks
- 2 Tbsp vegan butter
Side Dish Instructions
- Heat breadsticks according to package directions; spread with butter before serving .
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
