SOPITA DE RAJAS | POBLANO PEPPER SOUP

Roast poblano peppers in the oven on broil setting for 5 minutes on each side OR on an open flame until charred all around or pop them in the air fryer or oven on broil setting! Once the poblanos are evenly charred all around, place in a bowl and cover with plastic wrap, let sit for 10-15 minutes before peeling. While the poblano peppers sit, thinly slice 1/2 an onion & mince garlic. To a pot over medium low heat, add 1 tbsp oil then once hot add onion and sauté for 3 minutes then add in minced garlic and sauté for 1 minute. Cut the tomatoes in half and remove the seeds. Finely dice the tomatoes. Then add to onions and garlic and sauté for 5 minutes. Season with a pinch of salt and pepper. Dice your potatoes small. Then add to the pot. Once the poblanos have sat for at least 10 minutes, peel the charred skin off, remove the stem and seeds. Slice into strips, then add to the pot as well. Add vegetable broth. Let it simmer for 18-22 minutes or until the potatoes are tender. Add in the vegan crema (or store bought vegan sour cream) & Yondu umami seasoning. Mix then simmer for an additional 7-8 minutes then serve. Top with cubbed fresh vegan mozzarella or any cheese of choice.