Creamy Poblano Potato Soup with Spicy Soyrizo Rice Recipe

Introduction

This Creamy Poblano Potato Soup with Soyrizo Rice is pure comfort in a bowl. Featuring smoky poblanos and tender potatoes, the soup is rich and velvety, paired perfectly with flavorful soyrizo rice. It’s a satisfying meal that’s both hearty and vibrant.

Ingredients

• 1 tablespoon Olive Oil (Substitute with avocado or coconut oil if desired)
• 2 medium Poblano Peppers (Diced)
• 1 medium Red Onion (Diced)
• 3 cloves Garlic (Minced)
• 1 medium Jalapeño (Optional, diced)
• 1 teaspoon Garlic Powder (Can be replaced with fresh garlic)
• 1 teaspoon Onion Powder (Can be omitted or substituted)
• 1 teaspoon Smoked Paprika (Regular paprika is a substitute but lacks smokiness)
• 1 teaspoon Cumin (Essential for flavor)
• 1 teaspoon Black Pepper (Freshly ground recommended)
• 4 cups Broth (Use vegan chicken broth for richness)
• 1/2 cup Cilantro (Fresh, for garnish)
• 2 large Russet Potatoes (Diced)
• 1 can Black Beans (Rinsed and drained)
• 1 cup Non-dairy Cream (Coconut milk for richer flavor)
• 1 package Soyrizo (A flavorful meat substitute)
• 2 tablespoons Tomato Paste
• 1 cup Rice (White or brown)
• 2 tablespoons Lime Juice (Fresh is best)

Instructions

1. Step 1: In a large stock pot, heat the olive oil over medium heat. Add diced poblano peppers, red onion, garlic, jalapeño (if using), and all dry seasonings. Sauté until softened, about 5 minutes.
2. Step 2: Pour in the broth, bring to a boil, then reduce heat and simmer for 15 minutes.
3. Step 3: Carefully transfer the soup mixture to a blender, adding fresh cilantro. Blend until silky smooth, then return to the pot.
4. Step 4: Stir in diced russet potatoes and black beans. Let simmer until potatoes are tender, approximately 20 minutes.
5. Step 5: In a separate skillet, heat a drizzle of olive oil. Add diced onion, garlic, jalapeño, and spices, then add soyrizo. Cook until fragrant, about a few minutes.
6. Step 6: Mix in tomato paste and rice. Stir in broth, bring to a boil, then cover and simmer on low heat for 20 minutes.
7. Step 7: Stir in lime juice and some chopped cilantro into the rice mixture for freshness.
8. Step 8: To serve, ladle the creamy potato soup into bowls, top generously with soyrizo rice, and garnish with extra cilantro.

Tips & Variations

• For a richer soup, use full-fat coconut milk as the non-dairy cream.
• If you prefer less heat, omit the jalapeño or remove the seeds before dicing.
• White or brown rice works; brown rice adds a nuttier flavor but requires slightly longer cooking.
• Substitute soyrizo with crumbled tofu or tempeh seasoned with smoked paprika and cumin for a different twist.

Storage

Store leftover soup and rice separately in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the soup if needed. The rice reheats best when sprinkled with a little lime juice and heated covered.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chilies instead of powders?

Yes, fresh garlic and onions are already included, and you can adjust fresh chilies like jalapeño for heat, but the powders provide consistent smoky and earthy depth essential to this recipe.

Is this recipe vegan?

Yes, this recipe is fully vegan when using vegan broth, non-dairy cream, and soyrizo, making it a great plant-based comfort meal.

Creamy Poblano Potato Soup with Spicy Soyrizo Rice Recipe

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★★★★★

4.9 from 74 reviews

This Creamy Poblano Potato Soup combined with flavorful Soyrizo Rice is a comforting and satisfying meal perfect for cooler days. The soup features a silky blend of roasted poblanos, potatoes, and black beans, delivering a smoky and creamy texture without dairy. Paired with a zesty, spiced soyrizo rice made from plant-based soy chorizo, this dish offers robust flavors and wholesome ingredients, ideal for a cozy lunch or dinner.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup Ingredients

• 1 tablespoon Olive Oil (Substitute with avocado or coconut oil if desired)
• 2 medium Poblano Peppers (Diced)
• 1 medium Red Onion (Diced)
• 3 cloves Garlic (Minced)
• 1 medium Jalapeño (Optional, diced)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Smoked Paprika
• 1 teaspoon Cumin
• 1 teaspoon Black Pepper (Freshly ground)
• 4 cups Broth (Use vegan chicken broth for richness)
• 1/2 cup Cilantro (Fresh, for garnish and blending)
• 2 large Russet Potatoes (Diced)
• 1 can Black Beans (Rinsed and drained)
• 1 cup Non-dairy Cream (Coconut milk for richer flavor)

Soyrizo Rice Ingredients

• 1 package Soyrizo (A flavorful meat substitute)
• 2 tablespoons Tomato Paste
• 1 cup Rice (White or brown)
• 2 tablespoons Lime Juice (Fresh is best)
• Additional olive oil for cooking
• Optional extra diced onion, garlic, jalapeño, and spices as per soup seasonings

Instructions

1. Preparation: Gather and prepare all ingredients by dicing the poblano peppers, red onion, jalapeño (if using), potatoes, and mincing the garlic. Rinse and drain the black beans and cilantro.
2. Sauté Vegetables: In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Add the diced poblano peppers, red onion, garlic, and jalapeño along with garlic powder, onion powder, smoked paprika, cumin, and black pepper. Sauté until softened, approximately 5 minutes.
3. Simmer Soup Base: Pour in 4 cups of broth and bring to a boil. Once boiling, reduce heat to a simmer and cook for 15 minutes to blend the flavors.
4. Blend Soup: Carefully transfer the soup mixture to a blender, add fresh cilantro, and blend until silky smooth. Return the blended soup to the pot and stir in diced russet potatoes and black beans. Simmer until potatoes are tender, about 20 minutes.
5. Cook Soyrizo Rice: In a separate skillet, heat a drizzle of olive oil over medium heat. Add diced onion, garlic, jalapeño, and any preferred spices similar to the soup. Add the soyrizo and cook until fragrant. Mix in tomato paste and rice, stirring to combine. Pour in broth, bring to a boil, then cover and simmer on low for 20 minutes until the rice is cooked.
6. Finish Soyrizo Rice: Stir in fresh lime juice and some chopped cilantro to the cooked rice mixture to add brightness and fresh flavor.
7. Serve: Ladle the creamy poblano potato soup into bowls, top generously with a scoop of soyrizo rice, and garnish with additional fresh cilantro. Serve warm and enjoy the comforting blend of flavors.

Notes

• For a creamier soup, use full-fat coconut milk as the non-dairy cream.
• Adjust the heat by omitting the jalapeño or removing seeds for less spice.
• White rice cooks faster than brown; if using brown rice, consider increasing cooking time slightly.
• Soyrizo can be substituted with another plant-based chorizo or crumbled tempeh if preferred.
• This recipe is vegan and gluten-free; verify that broth and soyrizo are certified gluten-free if needed.
• Leftover soup and rice can be stored separately in the refrigerator for up to 3 days.

Keywords: Poblano potato soup, creamy soup, vegan soup, soyrizo rice, plant-based chorizo, comforting dinner, Mexican flavors, gluten-free, dairy-free