Posted in Uncategorized

Jalapeño Bisque (Dairy Free)

After finding out I was allergic to dairy, garlic, onion, etc etc…. I was  worried I would never eat a yummy soup again. This was a simple, fast, meal with 5-6 ingredients, but lots of spice.

Jalapeño Bisque

By: Bekie A

32 oz chicken broth

1 cup of pickled jalapeños or fresh roasted for a smokier flavor

4 cooked medium potatoes 

2-3 tsp Smoked paprika 

Salt n pepper to taste 

2-3 tsp Cumin 

Dash of chipotle chili powder

1/2 cup coconut cream 


Add all of the ingredients into a large stockpot and blend using an immersion blender (or add ingredients to a blender to process). Once smooth, simmer on low until warmed through. Garnish with jalapeños & coconut cream. I used jalapeño crisps. If you are not allergic to dairy, top with shredded cheese.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s