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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.

  • Total Time21 Minutes 30 Seconds
  • Yield
  • DifficultyIntermediate
PotatoJalapenoSoup.png

Dietary Interests

Vegan, Gluten-Free, Vegetarian
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Submitted by

Vitamix

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
  • 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
  • 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

    1. Preheat oven to 400°F. 
    2. 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.
    3. Roast in preheated oven for 25 to 30 minutes or until all vegetables are fork tender. Remove and let cool for 10 minutes.
    4. Add roasted vegetables, seasonings, milk and vegetable stock to the Vitamix container in the order listed and secure the lid.
    5. 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.
    1. Preheat oven to 400°F. 
    2. 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.
    3. Roast in preheated oven for 25 to 30 minutes or until all vegetables are fork tender. Remove and let cool for 10 minutes.
    4. Add roasted vegetables, seasonings, milk and vegetable stock to the Vitamix container in the order listed and secure the lid.
    5. 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.
    1. Preheat oven to 400°F. 
    2. 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.
    3. Roast in preheated oven for 25 to 30 minutes or until all vegetables are fork tender. Remove and let cool for 10 minutes.
    4. Add roasted vegetables, seasonings, milk and vegetable stock to the Vitamix container in the order listed and secure the lid.
    5. 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.
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Nutrition

1 serving (313 g)
Calories 210
Total Fat 10g
Total Carbohydrate 28g
Dietary Fiber 4g
Sugars 9g
Protein 3g
Sodium 740g
Saturated Fat 1.5g

Chef's Note

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