2tablespoonsoil or butterI use earth balance is vegan
2cupswater or vegetable broth
1/2cupfrozen 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.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.