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Veggie Chowder with Pepper Jack Cheese

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raw vegan Veggie Chowder with Pepper Jack Cheese

~ raw, vegan, gluten-free ~

As you will notice in the following pictures, this soup looks out of this world amazing… I mean, look at that yellow.   The reason that it turned out so vibrant was the use of a spice called turmeric.  Turmeric is known to improve digestive strength by increasing blood flow.

Turmeric is also an anti-inflammatory which helps in reducing arthritis and inflammation, alleviating pain, and strengthening joints and tendons.  It is said to treat gout, rheumatoid arthritis, and osteoarthritis. The anti-inflammatory activities are also useful in asthma, broken bones, and wounds.  All this AND it made my soup really yellow. :)  If you want to learn more about it, this is a great site that goes into further detail.

But here’s the thing… in order to get the health benefits of Turmeric, it needs to be combined with black pepper.  Adding black pepper to turmeric or turmeric-spiced food enhances curcumin’s bioavailability by 1,000 times, due to black pepper’s hot property called a pipeline.  For more reading on this subject matter, click (here).

And since we are talking about black pepper… Did you know that white pepper is black pepper with the outer skin removed? And that green pepper is black pepper before the drying process?   Fascinating! This was about as exciting to me as it was to find out that a plate of brown gravy-drenched french fries and mashed potatoes was nothing but a plate of potatoes!  (childhood specialty dish that I use to order when we ate out haha).

To really experience black pepper, I suggest trying out whole black peppercorns instead of the pre-ground black pepper that we are all used to.  Grind whole black peppercorns yourself for maximum freshness and effectiveness.  The medicinal effect of spices usually comes from essential oils which evaporate quickly after grinding.

raw vegan Veggie Chowder with Pepper Jack Cheese served in a cast iron bowlOne thing that I look for in recipes is a description of how it tastes.  Pictures are always a must because I want to know that if my soup looks bright yellow, that it is supposed to do so!    So texture and taste… texturally, the soup base is slightly creamy but thickens a tad more as it ages, and the freshness of the veggies give it a nice crisp feel.  Taste-wise,  the first word to leave Bob’s lips was… HEAVEN, followed by a slew of “nom-nom-nom-nom.”  He did comment that it was spicy, which he loved but suggested that I might tame down the spices on the recipe when I shared it.  I am sorry, but if my husband says that the soup tastes like HEAVEN, I am not adjusting anything. :)  Soooo, with that in mind, if you are sensitive to spice, start with less and build up.   The combination of black pepper, cayenne and garlic are the spice culprits.  Garlic in the raw form is quite pungent and adds heat to any dish.

I failed to document how much this recipe yielded.  I do know that it made four good-sized soup bowls worth.  Read further for ideas on how to warm the soup if the day is chilly.  Enjoy!

Oh, one last thing… sorry, I know that you are anxious to get started, but if you aren’t able to eat cashews, you could substitute with hemp or sunflower seeds. OK, now go…


yields 4 servings


  1. Soak, drain, and rinse the cashews before adding to the blender.
  2. In a high-powered blender add; almond milk, cashews, 1/2 cup of diced veggies, maple syrup, lemon juice, garlic clove, nutritional yeast, salt, pepper, onion, thyme, turmeric, and cayenne.  Blend until creamy.  You shouldn’t feel any bits of cashews in the sauce.
  3. While the blender is running, drizzle in the olive oil until it emulsifies.  Pour into a medium-sized container that seals.
  4. Add the other 1  1/2 cups of diced mixed veggies and stir.
  5. Store in the fridge for 2-5 days.
  6. Optional: top with Vegan Pepper Jack Cheese... ought to be a requirement :)

Warming Suggestions:

  1. Allow the soup to warm to room temperature and enjoy.
  2. Place the serving bowl in hot water, allowing it to heat up before adding the soup.  This will help take a little extra chill off of the soup and make it cozy warm to hold in your hands.
  3. Pour a serving size of soup in a mason jar, place lid on top, and tighten… immerse the jar in hot water till it warms the soup to your liking.
  4. Pour into a small saucepan and heat on the stove.  Use your fingertip as the temperature gauge; it shouldn’t get too hot for your finger.  You can also use a thermometer gauge if this concerns you.
  5. Dehydrator – if you have a “box” shaped dehydrator such as the Excalibur, pour the soup into a wide mouth baking dish and turn the heat to 145  (F) degrees.  Warm for 30-60 minutes.  You can also place the temperature at 115 degrees and heat for 3-4 hours.  You will need to gauge this.   The more soup that exposed to the air, the quicker it will warm.

Culinary Explanations:


8 thoughts on “Veggie Chowder with Pepper Jack Cheese

  1. Linda St Angelo says:

    Amie Sue,
    Even though it is still hot as hades (sp) here in Redlands (91 degrees tomorrow), I have been craving soup. I guess it’s because it absolutely should not be that hot in mid-October…… ANYWHERE… I am going to make this, but instead of warming it up, I might put it in the fridge instead~~ha ha I suppose I could freeze it and make some soupsicles YUM nice and cooling…. LOL Anyway, look forward to making this and eating it warm like one is supposed to.
    Linda St Angelo

    • amie-sue says:

      Soup pops?! I can’t decide if that sounds good or not to me. lol But hey! I am open to just about anything. :) The whether sure is strange all over isn’t it?! We too have been getting some really warm days here in Oct. but this week it is suppose to take a shift towards true Fall weather. I look forward to it! So good to hear from you Linda. Have a great day. amie sue

  2. Rhondy says:

    Hello Amie,

    I checking in a bit late this week as I am running behind on my weekly meal planning. (You may not know this, but I consider you an executive team member whose help has been indispensable in achieving much of what I have been able to accomplish in my household raw food kitchen.:)

    I would like to do more raw soups for lunch and dinner this week given that the weather in my area has turned cold. I love raw soups for the concentrated nutrition they can offer along with their savoriness.This is definitely a win-win.

    You have several wonderful soups I would like to try this week one being the Caramelized Onion soup (which I have a question regarding) and the Veggie Chowder Soup featured above.

    If you recall, because of family sensitives and diet needs, I do not use cashews. What might I substitute for them? Would almonds or macadamia be a possible replacement?
    What do you think? Also, what vegetables did you use in the chowder? Were they frozen or fresh? I recognize peas, carrots and corn. If I want to leave out the corn what other vegetable might I substitute in its place?

    I use to make a a “mean” potato chowder which the family simply loved and requested often. It would please me if I could again reintroduce this dish with the improved health benefits and taste your raw version offers. Your recipe is the only raw version that I would consider offering as replacement. I am in need of “transitional” soups to help my family who has loved “cooked soups” grow to appreciate and desire raw soups for the increased nutritional benefits they can provide.

    Amie I am so sorry for the long winded post. I have just come accustomed to your passionate ear and sharing heart and wanted to share our family’s mission to reform our diets one dish at a time.

    Now that I have succeeded in taking the focus from the initial questions asked (smile) – I would appreciate any help or feedback you might offer.

    Thank you for “listening” and I will hop over to the other soup recipes to post there questions that I have .

    Oh my, almost forgot, I wanted to share that I make your Raw Chili for the family and they LOVED it. It was DELICIOUS. Spot on with flavor. However, I did amp up the heat a bit- we like spicy foods. There were even request for seconds and thirds. I will try to share my comments
    on Raw Chili post.

    • amie-sue says:

      Greetings on this mighty fine snowy day!

      Q. If you recall, because of family sensitives and diet needs, I do not use cashews. What might I substitute for them? Would almonds or macadamia be a possible replacement?
      A. You got it Rhondy… almonds and macs would be good choices. IF you use almonds but sure to remove the skins. This will give you a creamer base, better color and easier on the digestion. With macs, they give a buttery hint to recipes so keep that in mind with whatever recipe you want to use them in. They are also higher in fat so be careful that you don’t over-process them and release too much of their natural oils.

      Q. What vegetables did you use in the chowder?
      A. I used corn, peas and carrots.

      Q. Were they frozen or fresh?
      A. I have made it both ways depending on what ingredients I had on hand at the time. Both taste great. If you do use fresh I recommend cutting the carrots to the same size as the peas and corn for an even mouth-feel and bite. You can always soak the carrots in hot water to help soften them if desired. Frozen carrots tend to be a bit softer.

      Q. If I want to leave out the corn what other vegetable might I substitute in its place?
      A. You could use bite-size broccoli florets, zucchini, red / yellow bell peppers… almost any veggie.

      I always LOVE hearing from you Rhondy and I don’t mind the questions at all. It helps me too… causes me to think about alternative ingredients and how to use them, so it benefits all of us. :) Do you warm your soups for your family? That can really take them to another level, that and making them a day ahead of time so the flavors can really meld together. I feel like I am part of the family, sitting down at the table with you all, enjoying one bite after another. Thank you for that. :)

      Have a glorious day and please do keep me posted. Blessings and love, amie sue

  3. Lori says:

    This soup looks incredible! I think that I’ll be making it this week;)
    Forgive me if I’ve missed something in the recipe but the photo shows chunks of something that looks like tofu..?

    • amie-sue says:

      Hello Lori,

      Nope, I don’t use tofu in these raw recipes. Those are chunks of the cheese. :) I hope you try it and enjoy it! Keep me posted. Blessings, amie sue

  4. Elena says:

    Hello Deborah,
    I’ve just made this soup, it is really delicious!
    Thank you…

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