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  • Makes 12 cups
  • Serving size: 3 cups
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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:

By Laura Marzen, RD, LD,

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Ingredients

  • 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.
Nutritional Information:

Per serving (3 cups): 489 calories, 82 g carbohydrates, 19 g protein, 12 g total fat, 2 g saturated fat, 0 g cholesterol, 517 mg sodium, 11 g fiber, 8 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (4)

(4 from 2 votes)

Recipe Rating

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LJ

Hoping to correct my previous rating to 5*. I don't know how it got changed to 3*.

LJ

I thought this was delicious! I did add some carrots and chopped spinach (I add spinach to nearly every soup), and I had to cook the cauliflower 20 minutes to soften it to my liking. Perfect for a dreary winter day.

Judi Sweat

This looks great, BUT, there is one of me! 12 cups is waaaay too much. Don't say freeze it! I don't have much freezer space and dont't like eating the same thing over and over. Is there a way to 1/3 this recipe?? Thanks

Lucia

Hi, I am also single and I half most of the FOK recipes. If this can help you, I really make simple mental math on the go. If you prefer, you can try to calculate it first and write next to each ingredient.

About the Author

Headshot of recipe developer and nutritionist Laura Marzen by Theresa Schumacher Photography

About the Author

Laura Marzen, RD, LD

Laura Marzen, RD, LD, is known for developing approachable recipes using her attention to detail and relying on two decades of experience creating and testing recipes. She created and tested recipes while working in the Better Homes & Gardens test kitchen for over seven years. Since then, she has gone on to develop more than 1,000 recipes for national magazines. In addition to her work developing recipes, Marzen uses her passion for healthy eating to coach women on improving their digestion and health in a way that's practical and sustainable. She has consulted for authors Rocco DiSpirito and Joy Bauer and has appeared on both local and national news and television programs on behalf of Better Homes & Gardens and Living the Country Life. With her work coaching women to improve their health, Marzen has extensive knowledge on the topics of digestion, metabolism, inflammation and IBS. Marzen earned a B.S. degree in dietetics from Iowa State University. She followed that with a dietetic internship and classes in public health at the University of Iowa through the University of Iowa Hospitals and Clinics. Learn more on her website. Photo by Theresa Schumacher Photography
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