This time of year I am constantly trying to think of easy ways to enjoy soup as an entree. One way is to basically take a bunch of chopped veggies and maybe some legumes like lentils or pasta or rice and throw it all in a big pot. Simmer and make some soup magic. Serve in big bowls, seconds welcome. But besides the "throw it all in a pot" method, another route is to puree your soups. Hello Vitamix.
For pureed soups, I love sweet potato, carrot, broccoli, butternut squash, corn, mushroom and many more. I love the thick texture of pureed soups and how they hold their heat well - especially potato soup! Pureed potato soup is comfort food in a bowl. You could top with vegan cheese or accent veggies, croutons or shiitake bacon or try out today's recipe for a brand new spin.
Adding cauliflower to potato soup really evens out the potato-starchiness. Today's recipe is a soothing creamy soup that I will keep coming back to. To make it a meal, I add heaping spoonfuls of my favorite skillet chickpeas. Toast on the side.
Today we whip up Garlic-Rosemary Cauliflower Potato Soup with Smoky-Maple Skillet Chickpeas - plus a video!...