From emeals (Other than some cutting and chopping, a very simple soup!)
2 poblano peppers, seeded and chopped
1 onion, peeled and chopped
4 Carrots, scrubbed and chopped
5 cloves garlic, minced
3 Tablespoons olive oil
3 Tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoon ground cumin
1 teaspoon smoked paprika (this was my add-in, optional)
Dash of chipotle or ancho chili powder (my add-in, optional)
1 pound russet potatoes, peeled and cubed
1 32-oz carton veggie broth (I used water)
2 cups water
2 1/2 cups frozen whole kernel corn
Method: Sauté peppers, onions, and carrots on oil for three minutes. Add garlic and stir. Add flour and seasonings. Cook for 2 minutes.
Add potatoes, stir. Add broth and water. Summer for 20 minutes. Add corn and simmer 10 minutes longer. If desired, lightly mash soup with potato masher or use immersion blender to thicken slightly.
I topped my personal bowl with nutritional yeast flakes. This was amazing, and the kids had no idea it was healthy. Yum!