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
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Ingredients
- Soup Based
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6
jalapeno peppers
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4
medium russet potatoes, roughly diced
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1
medium yellow onion, roughly diced
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4 cups
low-sodium vegetable broth
- Cashew Cheese Sauce
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1/2 cup
raw chashews
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1/2 cup
nutritional yeast
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2
cloves garlic, peeled
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1/2 teaspoon
salt
Directions
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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.
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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.
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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.
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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.
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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).
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