Creamy Poblano Potato Soup with Savory Soyrizo Rice Recipe
Introduction
This Poblano Potato Soup with Soyrizo Rice is a comforting and flavorful dish that combines creamy potatoes with the smoky heat of poblano peppers. Paired with savory soyrizo rice, it makes a hearty meal perfect for any day.
Ingredients
- 4 medium potatoes, peeled and diced
- 2 poblano peppers, roasted, peeled, and chopped
- 4 cups vegetable broth
- 1 cup soyrizo
- 1 cup rice
Instructions
- Step 1: In a large pot, combine the diced potatoes, chopped poblano peppers, and vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
- Step 2: While the soup simmers, prepare the soyrizo rice. Cook the rice according to package instructions, then stir in the soyrizo and cook until heated through.
- Step 3: Ladle the hot poblano potato soup into bowls and serve with a scoop of the soyrizo rice on the side or on top.
Tips & Variations
- Roast the poblano peppers over an open flame or under the broiler for extra smoky flavor before chopping.
- For a creamier soup, blend a portion of the soup before serving or add a splash of plant-based milk.
- Swap soyrizo for regular chorizo or a plant-based sausage for variation.
Storage
Store the soup and soyrizo rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of broth or water to loosen the soup if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup gluten-free?
Yes, as long as you use gluten-free rice and check the soyrizo and broth labels to ensure they contain no gluten.
Can I prepare this recipe in advance?
Absolutely. Both the soup and soyrizo rice keep well and can be made a day ahead, making this dish great for meal prep.
PrintCreamy Poblano Potato Soup with Savory Soyrizo Rice Recipe
This hearty Poblano Potato Soup with Soyrizo Rice combines creamy potatoes and smoky poblano peppers in a comforting vegetable broth, paired with spicy soyrizo-infused rice for a nutritious and flavorful meal perfect for any day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Soup Ingredients
- 4 medium potatoes, peeled and diced
- 2 large poblano peppers, roasted, peeled and chopped
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Soyrizo Rice
- 1 cup long grain white rice
- 1 1/2 cups water
- 1/2 cup soyrizo (soy-based chorizo)
- 1 tablespoon vegetable oil
- 1/4 teaspoon cumin
Instructions
- Prepare the Soup: In a large pot, combine the diced potatoes, chopped roasted poblano peppers, and vegetable broth. Bring to a boil over medium-high heat, then reduce heat and let it simmer until the potatoes are tender, about 20 minutes. Season with salt and pepper to taste.
- Cook the Soyrizo Rice: While the soup simmers, heat the vegetable oil in a medium saucepan over medium heat. Add the soyrizo and cook until slightly browned, about 5 minutes. Add the rice and cumin, stirring to coat the rice well. Pour in the water, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.
- Serve: Ladle the poblano potato soup into bowls and serve alongside or over a scoop of the spicy soyrizo rice. Enjoy the combination of creamy, smoky soup with flavorful rice for a complete meal.
Notes
- Roasting the poblanos adds smoky flavor; to roast, char them over a flame or under a broiler until blackened, then place in a sealed container to steam and peel.
- The soup can be blended for a smoother texture if desired.
- Adjust the spice level by adding jalapeños or using hot soyrizo.
- For a vegan option, ensure the soyrizo is plant-based and use vegetable broth.
- Leftover soup and rice can be refrigerated separately and reheated before serving.
Keywords: Poblano Potato Soup, Soyrizo Rice, Vegan Mexican Soup, Comforting Soup Recipe
