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Potato Jalapeño Soup

This hearty potato soup is packed with flavour and fibre, and can be adjusted to suit your taste.


960 ml (3 servings)



Total Time:

21 minutes


2.0 Litre Container


250 g (2 ) small yellow onion, peeled, cut into large chunks
3 medium garlic cloves, peeled
60 g (1 ) medium carrot, ends trimmed, cut into large chunks
85 g (6 ) jalapeño, or green bell pepper, halved, seeded if desired
200 g (1 ) medium russet potato, cut into 2" chunks
2 Tablespoons extra virgin olive oil, optional
½ teaspoon Maldon salt, optional
¼ teaspoon ground black pepper, optional
120 ml (½ cup) cashew milk, or milk of choice
480 ml (2 cups) vegetable stock


  1. Preheat oven to 400°F.
  2. Place onions, garlic, jalapeños, carrot and potato into a large mixing bowl and drizzle with oil. Mix to coat well and pour onto a parchment-lined sheet tray.
  3. Roast in preheated oven for 25-30 minutes or until all vegetables are fork tender. Remove and let cool for 10 minutes.
  4. Add roasted vegetables, seasonings, milk and vegetable stock to the Vitamix container in the order listed and secure the lid.
  5. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1 minute or until desired consistency is reached. Serve immediately.

Chef's Notes

Green bell pepper can be used in place of jalapeños, however if you seed and remove the membrane from the jalapeños, they should not be spicy after blending.

Nutrition Information