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.