VEGAN POTATO, CORN AND JALAPENO SOUP RECIPES


Ingredients
  • 6 cups yellow fleshed potatoes cut into large chunks
  • 2 cans corn 341mL; 11.5 oz, drained
  • 2 jalapeños deseeded and sliced
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground coriander
  • 3 cups stock
Before serving:
  • 1 cup Almond Breeze OriginalUnsweetened Almond Beverage
  • Juice of 1 lime
  • chives optional garnish


Instructions
  1. Place the yellow potatoes, corn, jalapeños, salt, cumin, oregano, ground coriander and stock in a large slow cooker.
  2. Cook on low for 6-8 hours or on high for 4 hours.
Prior to serving:
  1. Scoop out 6 cups of potatoes and place in a large bowl. Add the Almond Breeze Original (Unsweetened) Almond Beverage, and mash until potatoes are almost smooth (still a bit chunky).
  2. Return to the pot along with the lime juice.
  3. Taste and add salt and extra stock (see note) if needed.


Recipe source: sweetpeasandsaffron

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