Poblano Potato Soup with Soyrizo Rice
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This Poblano Potato Soup with Soyrizo Rice is hearty, comforting and delicious. The soup is creamy, the rice is savory. The perfect vegan dinner!
This recipe combines two of my favorite things – a hearty, delicious soup and a savory, spicy rice. It is seriously the best combo. The soup has a creamy, poblano base. The rice has veggies, and crispy soyrizo. It is all topped off with lime juice and fresh cilantro. So tasty and easy!
How to Make the Poblano Potato Soup
The base of the soup is super easy and will make your house smell so good. Heat some oil in a stock pot and add the poblano, onion, garlic, jalapeño and dry seasonings. Cook this down for a couple of minutes, then pour in the broth – I used vegan chicken broth. Bring this to a boil, lower the heat and simmer for 15 minutes.
Transfer everything to a blender and blend until smooth. Pour it back into the stock pot with the diced potatoes and a can of drained black beans. Bring to a boil and simmer until the potatoes are tender.
How to Make Soyrizo Rice
While the soup is simmering, it is time to make the rice. Heat some oil in a skillet and add the onion, garlic, jalapeño and dry seasonings. Cook down for a couple of minutes, then add in the tomato paste and rice.
Cook for another minute, then pour in the broth. Bring to a boil. lower the heat, cover and simmer for 20 minutes. Remove the lid and add lime juice and cilantro to taste.
How to Serve
To serve, pour some of the soup into each bowl. Add a scoop of rice and top with more cilantro. I like to serve this with extra lime wedges on the side.
This recipe is perfect for leftovers! Everything can be reheated super easily and be taken on the go. You can also add extra hot sauce if you like it spicy!
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Did you Make this Recipe?
If you made this Poblano Potato Soup with Soyrizo Rice I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Poblano Potato Soup with Soyrizo Rice
Ingredients
FOR THE SOUP
- 2 tablespoons olive oil
- 2 poblano peppers deseeded and diced
- 1/2 red onion diced
- 2 cloves garlic diced
- 1/2 jalapeño* diced, optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 2 cups broth I used vegan chicken broth
- 1 bunch cilantro roughly chopped
- 2 medium russet potatoes cubed
- 1 15-ounce can black beans drained and rinsed
- 1/2 cup non-dairy cream or sub non-dairy milk
FOR THE SOYRIZO RICE
- 2 tablespoons olive oil
- 1/2 red onion finely diced
- 2 cloves garlic finely diced
- 1/2 jalapeño finely diced, optional
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 3 ounces soyrizo
- 1 tablespoon tomato paste
- 1 cup rice dry
- 2 cups broth I used vegan chicken broth
- 1 lime juiced
- cilantro for serving
Instructions
- Heat the olive oil in a stock pot and add the poblano, onion, garlic, jalapeño and dry seasonings. Cook down for a couple of minutes and then pour in the broth. Bring to a boil, lower the heat and simmer for 15 minutes. Transfer everything to a standing blender with the cilantro and blend until smooth. Pour back into the blender with the potatoes and beans. Bring to a boil, lower heat, partially cover and simmer until the potatoes are tender (approx. 20 minutes). Pour in the cream right before serving. Taste and add salt, if needed.
- Meanwhile, make the rice. Heat the oil in a skillet over medium heat. Add the onion, garlic, jalapeño, dry seasonings and soyrizo. Cook down for a few minutes, then add in the tomato paste and rice. Cook for another minute, then pour in the broth. Bring to a boil, lower the heat, cover and simmer for 20 minutes. Remove the lid and add lime juice and cilantro.
- To serve, ladle the soup into bowls and top with the rice. Sprinkle over more cilantro.
Video
Notes
I made this today and it was amazing. I think that next time I would double the amount of soup because it made so much rice. But it was all wonderful…definitely goes into my favorites!
Thanks Susan!
This was very delicious. A couple things I did, I cooked the soup down for a bit longer than the recipe because my potatoes took so long to cook but I actually like the texture it came out as, like a stew or a thick gravy/curry. I only did a couple splashes of cream in the soup because I liked the flavor so much without and then topped with avocado slices and it was delightful. I was also thinking of doing a cilantro crema to drizzle over the top for next time.
Thanks so much for this recipe!
Yum – love the idea of a cilantro crema!
This was a delicious dish. The soup was so yummy and the rice with Soyrizo really made it special. I’ve been searching for a rice dish like this one. I can see making the rice to go with other dishes, too.
I love that you use poblano peppers. They are my favorite pepper. Thanks for all the great recipes!
This is delicious. Funny thing though when I printed the recipe there was no soyrizo listed in the ingredients and no mention of it in the instructions. (I guess I just thought it was a geographical name or something). So my version doesn’t include it! It’s still really good but I don’t know how this can serve 6.
Loved this! Wish it were easier for us to find poblanos, but this was so worth the hunt!
This looks delicious!! I’ve never had soyrizo before so I’m nervous but still willing to try because your recipes never fail me. If possible could I omit the soyrizo, or would that take away from the flavor?
You can definitely omit it, but you may want to add some extra spices to the rice to give it some more flavor!
This looks delicious! What is the “crispy” part of the rice?
It is the soyrizo!
First I looooove all of your recipes! Just one question, what kind of soyrizo do you use? And do you sauté it first to make it crispy?
I usually get it at Trader Joe’s, but I haven’t tried a brand I didn’t like. And it is cooked down with the veggies in the skillet for a few minutes, so no need to cook it before that.