Cream of poblano chili and spinach soup

Crema de espinaca y poblano

And the school year is over. I can’t believe Sofia is done with Elementary. I thought I was prepared and happy to have all “grown kids” and start like a new stage in my kids life, I wasn’t! Crema de espinaca y poblano

This morning I walked the girls to school, with Miko, as usual (in Instagram I post pictures of him, he has also grown so much!) and I suddenly realized she finished fifth grade. Today was the last time that my girls will be together at school. I almost cried and wanted them to take a picture for the album of memories, but they got  embarrassed and do not let me do it. It is so scary to think than in a year Santiago will be in high school.


Crema de espinaca y poblano

I think that’s why I had a disastrous week and as much as I wanted to concentrate and make it work out, things went wrong, like this photoshoot. I always take over 100 pictures of each recipe, and from there I choose the best pictures. And today for this recipe I just rescued three good ones, 🙁 . I almost did not shared it the flavor of these soup is very good and it is done in no time at all. So I thought it was worth it.

Try it and if you like it please share.


Cream of poblano chili and spinach soup
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Cream of poblano and spinach cream

Super fast and yummy poblano cream.
20 mins
20 mins


  • 1 small onion cut into pieces
  • 1 poblano chile in pieces seeded and stemmed
  • 1 bunch spinach
  • 1 medium potatoes cut into chunks
  • 1/2 teaspoon sea salt
  • freshly ground black pepper
  • 2 tablespoons oil or butter I use earth balance is vegan
  • 2 cups water or vegetable broth
  • 1/2 cup frozen corn kernels to serve


  • In a pot with a lid add butter and onion. Leave it for a while until translucent, about 5-7 minutes. Add the poblano pepper and saute for about 5 minutes.
  • Add potatoes, spinach bunch and two cups of water. Cover the pan, lower the heat and add the salt.
  • Check after about 15 minutes that the potato is cooked. If it is already done, blend the vegetables in a blender or with a kitchen robot. Do not add more water until you try it and see if it is too thick. It is better to start adding liquid than have a very watery soup.
  • Serve with corn kernels and a dolop of cream (I use walnut or almond).


I sometimes use frozen corn kernels and just add them to the soup at the end.