- 2 tbsp vegan butter
- 2 cups diced onion (about 1 large)
- 4 garlic cloves, minced
- 6 poblano peppers, sliced in half, seeded
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons ground cumin
- 4 cups vegetable broth
- 2/3 cup soaked cashews
- 1/3 cup chopped fresh cilantro
- 2 handfuls of fresh spinach
- sliced radishes, for garnish
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Lightly coat the sliced peppers in olive oil and salt, and lay the them cut side down on baking sheet.
- Roast the peppers in the oven for 15 minutes, or until the waxing skin bubbles up over the surface of the poblanos. Remove from heat set aside. Once cooled removed the skin and chop. *You can skip the roasting step and throw in the pot with everything in the next step if in a bind for time. However, the roasting derives more flavor!
- In a large soup pot, melt the vegan butter over medium-high heat. Add the chopped onion and garlic, cook for 5-7 minutes until slightly browned, stirring often.
- Add the salt, pepper, cumin, and sauté until caramelized and fragrant, another 2 minute.
- Add the vegetable broth and chopped roasted poblanos, and bring to a simmer, then reduce the heat to medium-low and cook, stirring often, for 15 to 20 minutes to blend the flavors.
- In a blender combine the soup with the soaked cashews, spinach, and cilantro. Blend until smooth. You may have to do this in segments to blend all the soup. You can also use an immersion blender if preferred.
- Add everything back to the pot. Adjust seasonings as needed and add more broth to achieve desired consistency. The soup will thicken once stored. Simply add more broth to thin it out.
- Serve warm with optional sour cream and lime juice. Garnish with cilantro, roasted poblanos, Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Serving Size: 4