Poblano, Corn, & Potato Soup (Vegan, Oil-free, & Gluten free)
Soup season is here! I don't know about you, but I enjoy soup year round. Fall just gives me another reason to enjoy soup. This is currently one of my favorites and it's great for meal prep.
5 poblano peppers, deseeded and diced
1 large red or yellow onion, diced
2 large carrots, peeled and diced
3 stalks of celery, diced
2 red bell peppers, diced
6 cups of corn
6 medium/large yellow potatoes, diced
6 cloves of garlic, minced
8 cups of low sodium vegetable broth
2 tbsp tomato paste
1/4 cup nutritional yeast
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Heat a large stock pot to medium heat and add your diced onion. Stir occasionally until they are translucent. Add a splash of water as needed so nothing sticks. Add the garlic and stir occasionally until fragrant.
Add your poblano peppers, bell peppers, celery, and carrots. Saute until they begin to soften. Stirring occasionally and adding water as needed so nothing sticks. Add your tomato paste and mix well. Allow to cook for 2 minutes, stirring occasionally.
Add all remaining ingredients, except for 2 cups of corn. Mix well then raise the heat and bring the soup to a boil.
Put a lid on the pot and reduce the heat to low. Stir occasionally and cook until the potatoes are soft.
Using a stick/immersion blender carefully blend about 1/3 of the soup. Then add the remaining 2 cups of corn and allow to cook for an additional 10-20 minutes. Stirring occasionally.
Season with salt and pepper then serve.
Notes: If you do not have a stick blender you can use a stand blender, but be sure to follow the safety precautions for your blender when blending hot food.