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Potato Jalapeño Soup
This hearty potato soup is packed with flavor and fiber, and can be adjusted to suit your taste.
Ingredients
- 2 small (250 g) yellow onion, peeled, cut into large chunks
- 3 garlic cloves, peeled
- 1 medium (60 g) carrot, ends trimmed, cut into large chunks
- 6 (85 g) jalapeños [or green bell pepper], halved, seeded if desired
- 1 medium (200 g) russet potato, cut into 2" chunks
- 2 Tablespoons (30 ml) extra virgin olive oil, optional
- ½ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
- ½ cup (120 ml) cashew milk [or milk of choice]
- 2 cups (480 ml) vegetable stock
Directions
- Preheat oven to 400°F.
- Place onions, garlic, jalapeños, carrot and potato into a large mixing bowl and drizzle with oil. Mix to coat well and pour onto a parchment-lined sheet tray.
- Roast in preheated oven for 25 to 30 minutes or until all vegetables are fork tender. Remove and let cool for 10 minutes.
- Add roasted vegetables, seasonings, milk and vegetable stock to the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
Ingredients
- 2 small (250 g) yellow onion, peeled, cut into large chunks
- 3 garlic cloves, peeled
- 1 medium (60 g) carrot, ends trimmed, cut into large chunks
- 6 (85 g) jalapeños [or green bell pepper], halved, seeded if desired
- 1 medium (200 g) russet potato, cut into 2" chunks
- 2 Tablespoons (30 ml) extra virgin olive oil, optional
- ½ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
- ½ cup (120 ml) cashew milk [or milk of choice]
- 2 cups (480 ml) vegetable stock
Directions
- Preheat oven to 400°F.
- Place onions, garlic, jalapeños, carrot and potato into a large mixing bowl and drizzle with oil. Mix to coat well and pour onto a parchment-lined sheet tray.
- Roast in preheated oven for 25 to 30 minutes or until all vegetables are fork tender. Remove and let cool for 10 minutes.
- Add roasted vegetables, seasonings, milk and vegetable stock to the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
Ingredients
- 2 small (250 g) yellow onion, peeled, cut into large chunks
- 3 garlic cloves, peeled
- 1 medium (60 g) carrot, ends trimmed, cut into large chunks
- 6 (85 g) jalapeños [or green bell pepper], halved, seeded if desired
- 1 medium (200 g) russet potato, cut into 2" chunks
- 2 Tablespoons (30 ml) extra virgin olive oil, optional
- ½ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
- ½ cup (120 ml) cashew milk [or milk of choice]
- 2 cups (480 ml) vegetable stock
Directions
- Preheat oven to 400°F.
- Place onions, garlic, jalapeños, carrot and potato into a large mixing bowl and drizzle with oil. Mix to coat well and pour onto a parchment-lined sheet tray.
- Roast in preheated oven for 25 to 30 minutes or until all vegetables are fork tender. Remove and let cool for 10 minutes.
- Add roasted vegetables, seasonings, milk and vegetable stock to the Vitamix container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
