This Healthy Vegan Jalapeño Popper Soup combines vegan cheddar sauce with jalapenos for a spicy, delicious bite! Made from wholesome ingredients, it’s filling, satisfying and ready in 35 minutes.
Ingredients
• 1 tablespoon vegan butter or margarine use water or broth for oil free
• 1 yellow or red onion quartered
• 2 cloves garlic peeled
• 1 red bell pepper quartered
• 3-4 jalapenos halved, seeds removed for less spice
• 1 cauliflower broken into large florets
• 1 cup corn frozen or canned
• 4 cups low sodium vegetable broth
Vegan Cheese Sauce
• 1.5 cups raw cashews
• 1 cup low sodium vegetable broth
• 3 tablespoon apple cider vinegar
• ¼ cup nutritional yeast
•1 tablespoon tamari or soy sauce if not avoiding gluten
• 1 teaspoon onion powder
•1 teaspoon smoked paprika
• ½ teaspoon sea salt
Instructions
1. Add the onion, garlic, red pepper and jalapenos to your food processor and pulse until very finely chopped.
2. In a large sauce pot, add the butter or margarine if using, and melt over medium heat. (Or use water or broth if avoiding oil.) Then add the finely chopped veggies you just processed to the pot and sauté for 5-7 minutes, until softened and reduced.
3. Meanwhile, add the cauliflower to the same processor and pulse until broken down, without over processing or pureeing. You want some chunkier pieces. Work in batches if needed.
4. Add the processed cauliflower, along with the broth and corn to the pot and mix well. Bring to a boil over high heat, then reduce to medium low and simmer for 15 minutes.
5. While the soup is simmering, prepare your vegan cheese sauce. Add all the ingredients to a high speed blender and process until smooth.
6. Turn off the heat, pour in the cheese sauce and mix well. Taste for salt and pepper and add more if necessary. Then serve garnished with jalapeno slices, if desired.