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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