Corn-and-Poblano Potato Soup
Multigrain Crispbread
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 whole kernel corn, 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, stirring constantly. Stir in water; bring to a boil. Reduce heat to medium, and simmer 15 minutes. Stir in corn; simmer 10 minutes.
- Mash soup lightly with a potato masher until desired consistency. Season with salt and pepper, if desired.
Side Dish Ingredients
- 6 slices multigrain crispbread
Side Dish Instructions
- Serve crispbread with soup.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
287
|
35
|
322
|
| Fat (g) | 9 | 0 | 9 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 11 | 2 | 13 |
| Carb (g) | 43 | 8 | 51 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 702 | 65 | 767 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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