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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/creamy-poblano-potato-soup-with-spicy-soyrizo-rice-recipe/