Vegan Creamy Jalapeno Soup

1. 1

   Slice jalapeno 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.

2. 2

   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.

3. 3

   While vegetables are sauteing, prepare the Cashew Cheese Sauce. In a blender, combine all ingredients with 1 cup of water. Blend until sauce is smooth and creamy.

4. 4

   Add vegetable broth and Cashew Cheese Sauce to the soup pot with the sauteed 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.

5. 5

   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).

* Per serving · 4 servings · Values may vary.

No additional tips available.