if you want to make a silky vegetarian soup, today is your day. This gem caught my attention because it is completely different from most "cream" vegetarian soups I met. It uses a clever technique to realize its signature texture. The resulting soup does not depend on thick cream or a lot of coconut milk. That's right.

this is the lineage of this soup. Genius folk prescription detergent Christine Migroli emphasized this Paul Bethel cookbook, Food52. As early as 211, CAP beauty ladies gave it a turmeric and mustard twist in their new book, and I started there. Add yellow peas on it to make it a single bowl of rice. Nutritional yeast will bring some tacky taste. I also increased the quantity because of leftovers.

Technology: Make vegetarian soup with super cream

This soup is based on cauliflower. I have been cooking cauliflower soup. What makes this recipe special is the cooking technique. You let the cauliflower steam in the pot for 15 minutes. You can do this with cauliflower and get tender and delicious flowers in the process. When you do this with vegetables like asparagus, you will eventually get a sad, overcooked and discolored asparagus. For a long time, cauliflower was an important part of this technology. Carrots and sweet potatoes also like the steaming method. ?

this is vegetarian soup. It is also gluten-free, fortified with turmeric, and made relatively quickly on a week's night. Leftovers are great and endless adaptability.

Other ideas

This version is turmeric and mustard spike. Of course you can explore other directions. Ground ginger will be a good supplement. Or, if you have the spices left by chana masala, it's perfect! I even added a cup of rice porridge to the leftovers as a good rice soup.