WARMING CAULI-SWEET SOUP RECIPE

IMG_7299.jpg

BUSY? That’s an understatement for many of us, and especially as the holidays approach! When I came to do this post, I noticed how it’s been almost 4 weeks since my last post…whhhaattt??? How did that happen? Well, like your life, it’s been really, really busy around here.  So, my apologies for taking so long to come back to post something of help to you!

So, how do you cope when life is running way too full and way too fast? One thing I do when time is short is make soup – quick, easy, and yummy soup! Lots of it, all at once, using my pressure cooker. Then I use the left overs for lunches, and sometimes I can even squeeze another dinner out of this recipe, as it makes 12 cups.

About 8 years ago, when we lived in Calgary, Alberta, our second rice cooker decided it was done. A rice cooker was one kitchen tool I decided I couldn’t live without, so we drove over to a large Asian market and were looking at all the rice cookers available.  A minute Asian woman came up behind us and she tapped me on the shoulder, pointed to one cooker, and told me: “You buy. Very fast. Very fast!”  “This one?” Her head nodded, and she again said, “You buy!” So we did…we bought the model she recommended, and it turned out to be a pressure cooker quite similar to the InstaPots you can get most everywhere today.

What a GREAT buy!!! It has a large capacity stainless steel interior, and cooks basically anything and everything you can think of. I had to learn how to use it by trial and error as the directions were in Chinese…but as more and more videos came on YouTube and more and more recipes became available on Pinterest, I learned how to use my pressure cooker to save me tons of time and lots of money. That’s always a win!

So, to help you through the crazy business of the holiday season, here’s a recipe you will want to make over and over. It takes very few ingredients, very little prep, and cooks all by itself while you get to do other important things.

This is all you need: IMG_7291.jpg

Place these ingredients into your pressure cooker

1 head of cauliflower, about 2 lbs.  (Wash and cut into 4ths if you wish. No need to peel outer leaves or to core unless you want to)

2 pounds of sweet potato, washed and cut into large pieces (Your choice as to the kind of sweet potato. I like the orange fleshed in this soup.)

1 – 3  or more cloves of garlic, peeled and roughly chopped into large pieces

1 large onion, peeled and cut in half

spices of your choice : I use 2 Tbsp. organic dried dill

2 Tbsp. paprika

1 tsp. red pepper flakes (optional)

2 Tbsp. Kirkland no salt spice

2 tsp. tumeric

salt and pepper to taste

Add 8 cups of vegetable broth. If you don’t have veggie broth, use water or a combination of veggie broth and water to equal 8 cups.

IMG_7296.jpg

Secure the lid on your pressure cooker, and choose the manual setting so that you can set the timer for 10 minutes.  Once the liquid comes up to temperature, the ingredients will cook for 10 minutes. Once the soup has finished cooking for the 10 minutes, allow it to vent on its own for at least 10 minutes, or until all the pressure has released on its own.

If you only wait 10 minutes after the soup is cooked before you vent the pressure cooker on your own, be sure there is no pressure left when you remove the top. Your veggies will be firmer than if you wait for 20 minutes, as they continue to soften even when the machine is no longer cooking them.

At this point, you should add:

  • 2 Tbsp. to 1/2 cup of nutritional yeast (optional – but makes the soup taste amazing)
  • 4 Tbsp. or more of Dijon mustard
  • 2 – 4 cups of plant “milk” of your choice (almond, hemp, oat, coconut, etc.)
  • Use an immersible blender or a high powered blender to make a smooth soup. If using the immersible blender, you can do it right in the pressure cooker. If using a high powered blender, do it in smaller batches rather than filling the blender full.  And that’s it! Your soup is ready – smooth, hot and very yummy!

IMG_7300.jpg

 

Your Tip of the Week

garlic.jpg

I planted garlic in my garden at the end of September for harvesting in the spring. Green shoots are already poking through the ground!!! We love garlic in just about everything…well, not in our smoothies, or in other drinks, but most cooked dishes have garlic in them, for sure. Did you know there are many different types of garlic? In my photo you see Russian Red (one of the kinds I planted) and German White, both of which are classified as “hard neck” garlic. Maybe the Russian Red could be called a Red Neck??? Sorry…just my attempt at humor!

I have a couple of garlic tips for you today. Did you know that garlic keeps better, stays fresher, and is more nutritious if you keep it in your refrigerator? I KNOW, right? We were always told to keep it on the counter! But recent scientific studies show that in the fridge is best. Just make sure you don’t place it in the crisper drawer, where the humidity is too high. I place mine in my garlic jar, and put the jar on a shelf in the fridge.

Also, when you use garlic, it is best to dice, chop, slice, or press the garlic, and then LEAVE IT TO REST for 10 minutes before adding it to the dish you are making. This creates better nutritional value, since this allows the greatest amount of allicin to develop. As well, it ensures the allicin is not destroyed by heat when you allow it to sit for 10 minutes. Cool!

And lastly, if you find a sale on garlic, buy a LOT of it because you can skin it, chop it and store it in your freezer! When we were at my daughter’s home in Spain, she had some frozen garlic which came in a plastic bag about the size of a sandwich baggie. The garlic was in small chunks that she was able to add to any dish she was cooking, and it was fresh tasting. You wouldn’t have guessed it had been frozen.

Garlic Fact: Recent scientific studies have found that 3 cloves of garlic contain the same bacterial activity as a standard dose of penicillin.