Here in the Pacific Northwest fall is in the air. It is dark longer, people are pulling out their long sleeve shirts and many of us are spending more time in the kitchen cooking. Simply because it is in the air does not mean we are obligated to accept it, summer barely started! This dish was inspired by the part of me that doesn’t want to let go of the warmer weather, a soup that is warm and hearty but bursting with the flavor of summer cooking…barbeque.
This soup has a bite from the jalapeno, sweetness from the BBQ sauce and a creamy decadence from the cashew cream. After a few bites it became my hubby’s new favorite. The recipe calls for baked beans and I am not sure how easy it is to find a vegan option. I but mine a Trader Joe’s and they are organic. Also, it was quite spicy but the level will depend on the jalapeno you use so may opt for more or less. Enjoy!
1 tbsp olive oil
1 jalapeno seeded and diced
1 large garlic clove pressed
1 sweet onion diced
1 sweet potato peeled and diced
1 carrot diced
1/3 cup water
1/4 tsp ground pepper
2 tbsp flour
4 cups water
1 tbsp Vegetarian Better Than Bouillon No Chicken Base
15 oz Vegan Baked Beans
1 package Gardein BBQ Pulled Shreds
2 cups frozen corn
3/4 cups heavy cashew cream
cilantro (optional for garnish)
In a soup pot saute jalapeno and garlic in olive oil for 5 minutes. Add onion, sweet potato, carrot and 1/3 cup water and saute until onion is translucent. Stir in flour and pepper and cook for five more minutes. Slowly stir in water. Add Bouillon. Bring to boil and then simmer for 30 minutes. After broth has simmered for 30 minutes, pour into a blender and blend on high until smooth and creamy. It took a minute or so in the Vita-mix.
Pour broth back in blender and add beans, Gardein and Corn. Bring back to boil. Once it has begun to boil remove from heat and stir in cashew cream. Do not let it boil once cashew cream is added because it will crack (remember this if you happen to have left overs that you are trying to reheat.) Serve with cilantro on top.