Brimming with comforting goodness, this chunky soup features waxy red potatoes and bite-size cauliflower florets in a smoky, creamy broth. The success of this soup lies in the fragrant cashew cream, flavored with lime juice, nutritional yeast, and canned chipotle in adobo sauce. Earthy wild rice gives the soup extra oomph, and a chopped fresh poblano chile pepper adds subtle heat to every spoonful. For an additional kick, include the seeds and membranes of the poblano chile.
Tips
Gloves: Wearing gloves is advised when cooking with hot chiles, as they contain oils that can irritate your skin and eyes.
Gluten-free version: To make this gluten-free, use a brand of canned chipotle in adobo sauce that’s certified gluten-free.
For more inspiration, check out these tasty ideas:
- Creamy Wild Rice Soup
- Vegan Chicken and Rice Soup
- Mexican Rice Soup
- Silky Squash Vietnamese Rice Porridge
- ⅔ cup raw cashews
- 1 cup unsweetened, unflavored plant-based milk
- 3 tablespoons lime juice
- 2 tablespoons nutritional yeast
- 1 tablespoon chopped canned chipotle pepper in adobo sauce
- ½ teaspoon sea salt
- 8 cups low-sodium vegetable broth
- 1⅓ cups dry wild rice, rinsed and drained
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 bay leaf
- ½ teaspoon ground cumin
- 14 oz. yellow or red potatoes, cut into ¾-inch pieces (about 3 cups)
- 2 cups small cauliflower florets (½- to 1-inch size)
- 1 fresh poblano chile, chopped (see tip, recipe intro)
- Lime wedges (optional)
Instructions
- To make chipotle cashew cream, in a small saucepan combine cashews with water to cover. Bring to boiling; reduce heat. Cover and simmer 10 minutes; drain. In a food processor combine drained cashews, the milk, lime juice, nutritional yeast, chipotle pepper, and salt. Process until very smooth, scraping sides of bowl as needed.
- In a 5- to 6-quart Dutch oven combine the next six ingredients (through cumin). Bring to boiling; reduce heat. Cover and simmer 35 minutes.
- Stir in potatoes. Return to boiling; reduce heat. Cover and simmer 5 minutes. Stir in cauliflower, poblano, and chipotle cashew cream. Return just to a simmer. Simmer, uncovered, 10 minutes or until desired consistency and doneness, stirring occasionally.
- Remove and discard bay leaf. If you like, serve with lime wedges.
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