A spicy, savory bisque that makes you want to eat bowl after bowl! This recipe is modified from one in Terry Hope Romano’s book, Viva! Vegan.
Gather your ingredients!
The star ingredient is this recipe is the chipotle peppers canned in adobo sauce. A chipotle pepper is a large jalapeño chile that is first dried, and then smoked. Adobo sauce is commonly made of Guajillo chili powder, garlic, cumin, onions, oregano, and salt.
Wash the potatoes (about 2 1/2 lb total) and chop them into roughly equal pieces for boiling. Don’t bother peeling them–those skins have lots of nutritious minerals.
Measure out 4 cups of vegetable broth and add to a large pot. Begin heating the pot–ultimately you want the ingredients to simmer.
Dice a large yellow onion and add it to the heating pot.
Add the diced 2 1/2 lb potatoes to the pot.
Add 3 tsp of minced garlic, 1 tsp of cumin, 1 tsp of oregano, 1 tbsp of vegetable oil, and 1 tablespoon of lime juice.
Cover the pot, raise the pot to a boil, and then let it simmer until the potatoes are edibly soft.
Add chipotle peppers in adobo sauce. I use the 7 oz can from La Morena. This part of the recipe is highly individual. If you like a lot of heat, even half he can won’t be too hot! Others prefer only one pepper. I suggest that you add one pepper, blend the bisque, and add more if you think it needs to be hotter.
Add 1/2 cup of soy creamer. Mocha Mix Non-dairy Original Coffee Creamer is great, because unlike many brands, they don’t add vanilla to the product.
Remove the pot from heat and blend the ingredients until everything becomes an even mixture with no lumps.
An immersion blender, pictured here, is quite handy.
If you want to put the soup into a standing blender or food processor, be careful! It may be so hot that you crack your equipment. Give it a bit of time to cool.
Taste the bisque and add salt, pepper, or more chipotle peppers as needed.
Plate the bisque and add an extra splash of the soy creamer for beauty. Garnish with cilantro and avocado.
The most satisfying part of eating this dish is taking a hot spoonful of bisque and biting into a cool avocado at the center–it pairs so well!