Potato Soup

It only seems fitting to have a spring soup session with this never-ending winter the midwest is experiencing. This is a Potato Soup without an overload of Potatoes.

Mashed Cauliflower was the basis of this wonderful Soup. In a Skillet, light Oil, Celery, Carrot, Onion and Garlic were pan-fried. Boiled and strained Cauliflower was mixed in and seasoned with Sea Salt, Pepper, Sugar and Cayenne before being slightly scorched on an fiery skillet. Balsamic and White Wine Vinegar put out the fire in my pan. After being stirred around, Almond Milk was added and stirred in, also. After cooling a tad, the concoction was blended slightly chunky. Added back to the pan, Almond Milk controlled the consistency of this goldmine of smells.

Riced Broccoli & Cauliflower, Ⓥ ‘parmesan cheese’ and Dill Weed were added and stirred in while keeping an eye on the desired consistency.

I like what I like. You like what you like. Recipes are guidelines. Let’s not take cooking too seriously. Have fun and create!

NOW, some Veggies were roasted while the Mashed Cauliflower simmered down now, warmly. Potatoes and Carrots were chopped and seasoned with Cracked Pepper, Sea Salt and Garlic. Cubed Tofu was also roasted, but separately. Veggie Broth was simmered in the BIG POT and diced (raw) Celery & Onions were added with the roasted Veggies & Tofu. Fresh Dill and the Mashed Cauliflower was eventually added and cooked down as much as possible.

To infuse all of these flavors together the best way in my head, they were blended to be further cooked down. Served with a side of Lemon Dill Potatoes and Garnished with fresh Dill and a simple cracker, a few pictures were taken before being devoured.

Cheers. Have fun!