Jalapeno cream soup
Group #1:
4-5 jalapeños, de seeded and cut up in chunks
small onion or 1/2 large onion cut up in chunks
small tomato, quartered
2 cloves garlic, you can leave whole
salt to taste
Group #2:
1 teaspoon cumin
2 teaspoons TJ’s chili lime seasoning (ESSENTIAL)
1/4 teaspoon turmeric
1/4 teaspoon black pepper
pinch of salt (you already salted in Group #1)
Group #3:
1 TBLS lime or lemon juice. *Lime is best if you have it.
1 1/2 cups soy milk. Soy milk works best as it is creamy. Cashew milk would work too.
A few sprigs of Cilantro
Directions:
PUT all of group #1 into a pan, simmer with water (or oil) until the water is mostly cooked out.
Add all groups together into a blender, then put back in a pan and heat for a couple min together.
The reason for the turmeric and black pepper is because Black pepper enhances bioavailability of Turmeric. I only put this in for the health value. It doesn’t really affect the taste.
Notes:
-This soup is spicy so you may want to use less jalapeños if you are concerned.
-It is ideal to blend up a few sprigs of cilantro in the soup. I didn’t have it on the day I made this video.