Poblano Potato Soup with Soyrizo Rice
This Poblano Potato Soup with Soyrizo Rice is hearty, comforting and delicious. The soup is creamy, the rice is savory. The perfect vegan dinner!
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
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
*If you're sensitive to heat, omit the jalapeño in the soup and the rice.
Nutrition
Calories: 412kcal | Carbohydrates: 62g | Protein: 12g | Fat: 14g