Add potatoes, poblano, carrots, onion, and garlic to large soup pot on medium heat. The vegetables themselves create enough moisture for saute-ing, but feel free to add a splash of olive oil or vegan wine. After about 10 minutes, add herbs and continue to cook for another 15-20 minutes on med-high heat. Once the vegetables are tender, add water and more herbs + salt and pepper to taste. Cook, stirring occasionally, for at least another hour or two on med-low. I recommend garnishing each bowl with a dollop of vegan sour cream.