A splash of olive oil
1 medium sweet onion, diced
4-5 large Yukon gold potatoes, peeled, diced
Light broth or fresh water, as needed
1 cup of So Delicious coconut milk, plain hemp, nut, rice or soy milk, as needed
Sea salt and fresh ground pepper, to taste
Dash of nutmeg- not too much
1/2 cup roasted green chiles, chopped (fun to mix with roasted red peppers)
Heat a splash of olive in a heavy bottomed soup pot over medium heat. Add the onion and cook for five minutes or so, till softened and translucent. Add the potatoes. Pour enough light broth in the pot to cover the potatoes.
Cover the pot and bring to a high simmer; cook the potatoes until fork tender. Add the rice milk. Using an immersion blender, whip the soup until smooth (or puree in batches in a tightly covered blender). Season with sea salt, pepper and nutmeg, to taste. Add in the chopped chiles. Return to heat and gently warm through.
If the soup needs thinning, add a bit more hemp or rice milk; stir; heat through gently.
Warm up some chopped roasted chile and red peppers; serve bowls of soup with a spoonful of chopped peppers in the center.
