I basically followed their recipe… but no poblano pepper, less chipotle pepper & I made it more soupy (wet). Tasted fantastic!! Only trouble is that it needs greens! I’ll add steamed chopped brussel sprouts to the leftovers mañana.
CHIPOTLE POTATO WILD RICE SOUP
* 8 C low sodium vegetable broth (I use Better Than Bouillon veggie paste in 8 C water, reducing sodium by reducing ratio of bouillon:water)
* 1 1/3 C dry wild rice, rinsed & drained (I often use brown basmati)
* 1 C chopped onion
* 3 cloves garlic, minced
* 1 bay leaf
* 1/2 t ground cumin
* 3 C roughly chopped raw potatoes (red, yellow or any type of white… I’ve even used sweet potato)
* 2 C cauliflower florets
* 1 fresh poblano pepper, chopped (I often exclude pepper, just use more chipotle)
* 1 recipe Chipotle Cashew Cream – recipe below (honestly, I just throw in some Almond Pulp acquired from filtering homemade 1:5 almond milk AND instead of chipotle cream recipe I simply blenderized SMALL amount of chipotle peper w/ adobo sauce (to taste) from can with almond milk, lemon or lime, nutritional yeast… b/c I found the original amount of peppers too salty & spicy)
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CHIPOTLE CASHEW CREAM (original tecipe):
In blender combine
* 2/3 C cashews (may reduce amount, as desired)
* 1 C plant milk (I use homemade 1:5 ratio almond milk)
* 3 T lime juice
* 2 T nutritional yeast
* 1 T canned chipotle pepper in adobo sauce
* 1/2 t salt (optional)
Blend, use immediately, or refrigerate inside airtight container for up to a week.