Potato and Jalapeno Soup
This soup is a meal in itself. This Potato Jalapeno Soup is creamy, delicious and packs the perfect amount of kick!
I haven’t been able to stop eating this soup since I created the recipe last month. This Potato and Jalapeno Soup is so delicious, with a perfect balance of flavors and is so comforting during the cold winter months. If you don’t like too much heat, easily remove the seeds from the Jalapeno before cooking, this keeps the flavors but the soup will be on the more mild side!
How to Make Potato and Jalapeno Soup:
Start by sautéing onions, garlic and jalapeno pepper in a large pot with vegetable oil. Next, add your oregano, potatoes, salt, pepper, and broth and bring to a boil. Reduce heat to a simmer until potatoes have cooked through, remove from heat to let cool for 10 minutes. Blend together soaked cashews, spinach, lemon juice, nutritional yeast and water to create a cashew cream and set aside. Blend the soup mixture until smooth and return to the pot, stir in cashew cream and heat through. Taste and season to your preference and serve with a baguette.
This recipe creates a good amount of soup, if you don’t manage to eat it all in one go, it reheats well and lasts in the fridge for several days when covered.
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Potato and Jalapeno Soup
- 1 tbsp Vegetable Oil
- 3 large Yellow Skinned Potatoes cubed
- 4 cloves Garlic pressed or diced
- 1/2 ea Yellow Onion diced
- 1 ea Jalapeno diced (seeds removed for less heat)
- 2 tsp Oregano dried
- 3 – 3 1/2 cups Vegetable Broth
- Salt and Pepper to taste
Spinach Cashew Cream
- 2 cups Fresh Spinach
- 1 cup Soaked Cashews minimum 4 hours
- 1/2 ea Lemon Juice
- 2 tbsp Nutritional Yeast
- 1 cup Water
- In a large pot, heat oil on medium high heat. Add onion, garlic and jalapeno, cook until the onions turn translucent.
- Add potatoes, oregano, salt, pepper and broth (the broth should just cover the potatoes). Bring to a boil, then reduce heat to a simmer. Cover with a tight fitting lid for approximately 15 minutes or until the potatoes are tender. Remove from heat and let cool for 10 minutes,
- In a high speed blender add spinach, cashews (drained), lemon juice and nutritional yeast. Begin to blend while slowly adding water until a cashew cream is formed. Set aside.
- Using a blender or immersion blender, blend soup mixture until creamy, transfer back into the pot. Stir in the cashew cream and heat through on low. Taste and adjust salt and pepper to preference.
- Serve immediately with a baguette or crispy French bread.