Eat • Move • Roam • Vegan

Ingredients

• 2 small onions, chopped (or 1 medium)
• 2 tablespoons canola oil or vegetable oil
• 1 jar (7 ounces) roasted red peppers, undrained and chopped
• 1 can (4 ounces) chopped green chilies, drained
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 3 cups diced peeled potatoes
• 3 cups vegetable broth
• 2 tablespoons minced fresh cilantro
• 1 tablespoon lemon juice
• 1/2 cup vegan cream cheese (Violife works well)

Instructions

1. In a large saucepan, sauté onions in oil until tender.
2. Stir in roasted peppers, chilies, cumin, salt and coriander. Cook and stir for 2 minutes.
3. Stir in potatoes and broth; bring to a boil.
4. Reduce heat; cover and simmer for 10–15 minutes, or until potatoes are tender.
5. Stir in cilantro and lemon juice. Cool slightly.
6. In a blender, process the vegan cream cheese and half of the soup until smooth.
7. Return everything to the pan and heat through.