Creamy Poblano Soup

Yields: 6 servings

Recipe, Photo, and Food styling by BrownSugar&Vanilla

“This soup is silky, delicious, and topped with Adobo Mexican Crumbles croutons. This soup is filled with Mexican flavors, and it is perfect for any occasion, especially when it is cold outside or you want to impress friends and family with your global flavors.” - Alejandra of BrownSugar&Vanilla

Alejandra hails from an extraordinarlity foodie family in Mexico and lives in Texas. Over a decade ago, her son’s dietary allergies brought her to bring only “clean, organic, and 100% plant-based food[s]” onto the family dining table. We’re excited to have her create this recipe! Make sure to delve into her food blog!

See below for the recipe or visit Alejandra's Blogpost for additional details and pictures.

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Ingredients

• 1 (10oz) pack of Hodo Adobo Mexican Crumbles Locate Product

• 2 cups bread, cut into bite size pieces

• 4 tablespoons olive oil

Soup

• 2 tablespoons olive oil or vegan butter

• 1 onion, small and cut into pieces about 1 cup

• 2 garlic cloves, peeled and cut into chunks

• 1 poblano chile

• 1 bunch spinach

• 1 medium potatoes cut into chunks, about 1½ cup

• 1/2 teaspoon sea salt

• freshly ground black pepper

• 2-3 cups water or vegetable broth

Tools

• Blender

• Immersion blender

• Soup pot

Instructions

1. Add the butter or olive oil, garlic, and onion to a soup pot with a lid. Sauté until translucent, about 5-7 minutes. Add the poblano pepper and sauté for about 5 minutes.

2. Add potatoes, spinach bunch, and two cups of water. Cover the pan, lower the heat and add the salt.

3. Check after about 15 minutes that the potatoes are cooked. If they, blend the vegetables in a blender or with an immersion kitchen. Do not add more water until you try it and see if it is too thick. It is better to start adding liquid slowly as need than have a very watery soup.

4. Cut the bread in small cubes, cover with the oil, season with a good pinch of salt and bake or air fry.

5. Heat the Adobo Mexican Crumbles in a non stick pan. Put together the bread pieces and the Adobo Mexican Crumbles. And now you are ready to finish you creamy poblano soup.