I’ve sort of kicked off 2013 on a soup… kick. Last week I delved into Vegan Appetite and absolutely devoured the Arabian Lentil & Rice Soup for lunch all week. I failed to grab a picture before I tupperwared it for the week, so just trust me on that one. *Note to self: I think I’ve finally pinpointed that a key ingredient for soup success = basmati rice. Just, yes.
So this week I was easily entranced by Leanne’s vegan cream of mushroom soup. Now, be forewarned that as a rule I do not like mushrooms. But last year I took a leap of faith when a co-worker made the PPK’s seitan porcini stew and the smell nearly made me grab a fork and join her in sharing her leftovers for lunch. Consider me a changed woman (and that recipe the best damn stew I’ve had in the past 6 meat-free years).
Back to the soup. I felt like I could smell it through her pictures so I was easily convinced to give it a go. The recipe is so, so, so easy and quick to throw together. It’s thick yet light, meaning it doesn’t make me feel all heavy like a traditional lentil soup or a cream based recipe would. The mushroom flavor is subtle and the cauliflower is reminiscent of a potato soup. Lovely.
Tips that I learned after I poorly estimated portions: 1 cauliflower = approximately 4 cups of florets and 1 10 oz container of sliced mushrooms = approximately 3 cups diced. Whew.
This seems like a good time put in my Season 2 Episode 6 thoughts on Downton Abbey as I play catchup: Edith is such a fool!
Happy Golden Globes Day (aka watch the red carpet then switch to GIRLS)!