Ingredients
4 poblano peppers
1 teaspoon butter
1 onion, medium chopped
4 garlic chopped
4 yukon gold potatoes, cubed medium sized
8 cups vegetable stock
1 1/2 teaspoon cumin
1 teaspoon Thyme
1/2 teaspoon salt
6 corn fresh ears
1 cup soy milk
1 black pepper to taste
1 tablespoon cilantro chopped
1/2 Avacado slices
1 Lime slices
Preparation
Blacken all sides of poblano pepper over gas flame. Place in bowl and cover with plastic, when cooled chop and set aside.
In a large pot, melt butter, add onion and saute for 4 minutes. Add garlic and saute for one minute more. Add potatoes, stock, spices,lower heat and simmer . Cook until potatoes are soft, add corn and cook for another 5 minutes.
