The cuisine of the Yucatan varies from other regions of Mexico due to European and Caribbean influences. This flavorful soup combines potatoes and garlic with the typically Mexican cumin and tomato.
- 4 medium potatoes
- 1 tablespoon grapeseed oil
- 1 large yellow onion, chopped
- 1 garlic clove, minced
- 1 jalapeno chile, seeded and minced
- 1/2 teaspoon cumin
- 1 (14.5-ounce) can diced tomatoes, drained
- 3 cups vegetable broth
- Salt and freshly ground black pepper
- 1 cup soy milk
Place the potatoes in a saucepan with enough water to cover. Boil until tender, 30 to 40 minutes. Cool the potatoes slightly, then peel, chop, and set aside. Heat the oil in a skillet over medium heat. Add the onion, garlic, and jalapeno. Cover, and cook until softened, about 5 minutes. Add the cumin and tomatoes, and simmer for 5 minutes. Allow to cool slightly.
Working in batches, combine the potatoes, tomato mixture, and 2 cups of the broth in a blender or food processor and process until smooth. Transfer to a saucepan, and add the remaining broth and salt and pepper to taste. Bring to boil, then reduce heat to low and cook, stirring constantly, for 5 minutes to heat through and blend flavors. Stir in the soy milk, adjust the seasonings to taste, and serve hot.
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Source: Hot Vegan: 200 Sultry & Full-Flavored Recipes from Around the World by Robin Robertson
Submitted By: b smith
Yucatan Potato Soup