Poblano Soup with Crispy Soyrizo
This Poblano Soup with Crispy Soyrizo is filled with beans, spices and veggies. All topped off with crumbled soyrizo, cilantro and a lime wedge.
Ingredients
- 2 tablespoons avocado oil or other neutral oil
- 2 poblano peppers diced, stem and seeds removed
- 1 yellow onion diced
- 3 cloves garlic diced
- 1 jalapeño diced, remove stems and seeds for less spice
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
- 12 ounces salsa verde homemade or store bought
- 2 15-ounce cans pinto beans drained and rinsed
- 1 15-ounce can diced fire roasted tomatoes
- 3 cups broth
- 6 ounces soyrizo
- 4 oz vegan cream cheese I used Kite Hill
- 1/4 - 1/2 cup non-dairy creamer* or non-dairy milk, to taste
- lime wedges and cilantro for topping, optional
Equipment
Instructions
- Heat the oil in a stock pot over medium heat. Add the poblano, onion, garlic, jalapeño, oregano, paprika, chili powder, cumin and a pinch of salt & pepper. Cook down until the veggies are tender, stirring frequently (approx. 5 minutes).
- Add the salsa verde, beans, tomatoes and broth to the pot and stir to combine. Bring to a boil, partially cover, lower heat and simmer for 20 minutes. Stir every 5 minutes or so.
- While the soup is simmering, heat a skillet over medium heat. Add the soyrizo and break apart with a wooden spoon. Cook until crispy, stirring frequently (approx. 5 minutes). Remove from the heat and set aside until ready to serve.
- When the soup is done simmering, use an immersion blender to blend about half of the soup.** Add the vegan cream cheese and non-dairy creamer to the pot and stir until smooth. Taste and adjust seasonings as needed.
- Add the soup to bowls and top with the soyrizo, a lime wedge and fresh cilantro.
Video
Notes
*I use Ripple non-dairy creamer. It has the most neutral flavor of all of the brands I've tried.
**If you don't have an immersion blender, transfer half of the soup to a standing blender and pulse until smooth. Transfer back to the pot.
FOR LEFTOVERS: Allow leftovers to cool completely, then transfer to containers. It will last 3-5 days in the fridge or up to 3 months in the freezer.
Calories: 351kcal, Carbohydrates: 40g, Protein: 14g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Sodium: 1183mg, Potassium: 797mg, Fiber: 13g, Sugar: 11g, Iron: 4mg
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