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Author Notes: This creamy vegan soup is the perfect way to make use of summer's pepper explosion. The recipe makes enough for 6 hearty bowls of soup, so invite friends to dine with you on a cool end-of-summer evening. —Kayli Dice
Makes 6 bowls
- 6 jalapeno peppers
- 4 medium russet potatoes, roughly diced
- 1 medium yellow onion, roughly diced
- 4 cups low-sodium vegetable broth
Cashew Cheese Sauce
- 1/2 cup raw chashews
- 1/2 cup nutritional yeast
- 2 cloves garlic, peeled
- 1/2 teaspoon salt
- Slice jalapeño peppers in half lengthwise and carefully remove seeds and white inner membranes. Rinse with water to wash away any remaining seeds (how thoroughly you de-seed and rinse will determine hot spicy the soup is. Feel free to leave some seeds in if you like it spicy) Roughly dice the rinsed jalapenos.
- Heat olive oil over medium heat in a large soup pot and add diced jalapenos, potatoes and onion. Saute, stirring occasionally, until onions are translucent and golden.
- While vegetables are sautéing, prepare the Cashew Cheese Sauce. In a blender, combine all ingredients with 1 cup of water. Blend until sauce is smooth and creamy.
- Add vegetable broth and Cashew Cheese Sauce to the soup pot with the sautéed vegetables. Bring soup to a boil, then lower heat and simmer until potatoes are soft (about 15-20 minutes). Add more water as needed to prevent soup from becoming too thick.
- Use an immersion blender to puree soup or transfer some or all of the soup to a blender to puree. (If you prefer a chunky soup with varied texture, only puree part of the soup).
- This recipe was entered in the contest for Your Best Vegan Recipe