Warm up with a bowl of delicious and hearty Vegan Slow Cooker Potato, Corn, and Jalapeno Soup. This comforting soup is loaded with creamy potatoes, sweet corn, and a hint of spice from jalapenos, making it the perfect dish to enjoy on a cold day. Packed with flavor and nutrients, this soup is not only delicious but also incredibly easy to make.
This Vegan Slow Cooker Potato, Corn, and Jalapeno Soup is the ultimate comfort food that’s also good for you. I love making this soup when I want something hearty and satisfying but don’t have a lot of time to spend in the kitchen.
The combination of creamy potatoes, sweet corn, and spicy jalapenos creates a delicious flavor that warms you from the inside out. Plus, since it’s made in the slow cooker, it’s incredibly easy to prepare and perfect for busy weeknights or lazy weekends.
Cuisine: Vegan
Number of Servings: 6
Prep Time: 10 minutes
Cooking Time: 4-6 hours on low, 2-3 hours on high
Total Time: 4 hours 10 minutes – 6 hours 10 minutes
Ingredients:
- 6 cups vegetable broth
- 4 cups diced potatoes
- 2 cups frozen corn kernels
- 2 jalapenos, seeded and diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup coconut milk
- Fresh cilantro, for garnish
- Lime wedges, for serving
Equipment/Utensils Required:
- Slow cooker
- Wooden spoon
- Cutting board
- Knife
- Ladle
- Serving bowls
Instructions:
- In the slow cooker, combine the vegetable broth, diced potatoes, frozen corn kernels, diced jalapenos, diced onion, minced garlic, ground cumin, paprika, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the potatoes are tender.
- Using a potato masher or immersion blender, partially blend the soup to thicken it slightly.
- Stir in the coconut milk and cook for an additional 30 minutes.
- Taste and adjust seasoning with salt and pepper if necessary.
- Serve hot, garnished with fresh cilantro and lime wedges.
Nutritional Information (per serving):
- Calories: 220
- Total Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 5g
Slow Cooker Potato, Corn, and Jalapeno Soup
Ingredients
- 6 cups vegetable broth
- 4 cups diced potatoes
- 2 cups frozen corn kernels
- 2 jalapenos seeded and diced
- 1 onion diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup coconut milk
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In the slow cooker, combine the vegetable broth, diced potatoes, frozen corn kernels, diced jalapenos, diced onion, minced garlic, ground cumin, paprika, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the potatoes are tender.
- Using a potato masher or immersion blender, partially blend the soup to thicken it slightly.
- Stir in the coconut milk and cook for an additional 30 minutes.
- Taste and adjust seasoning with salt and pepper if necessary.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- Calories: 220
- Total Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 5g
