Let’s take a break from that other cookbook for a day, shall we?
The weather here in Seattle has been fluctuating so wildly, I’m pretty sure it is hooked up to someone’s unlabeled light switch and their house just went on the market, so prospective buyers are walking through daily flipping the switch a few times to see what it actually controls and walking away with it flipped in the opposite direction then it was when they walked in.
It surely is the only rational explanation.
So, anyways. It’s chilly out (unless, of course, that switch is up, in which case it’s probably sunny and we’re all down at Green Lake with our tops off) and I wanted to make a little soup. Something that might pair well with the dish I’m going to blog tomorrow.
This particular soup comes out of Quick-Fix Vegan from Robin Robertson, another one of those review books we got and never did anything with. It stands up very well on its own, but, if you’re like us and need protein, you’re going to want to serve something beside it that has a bit more of that side of the spectrum, like, say, a steak or a roast chicken.
As I was making the dish, the Mrs. was reading the steps and considered the cubed sweet potatoes and was a little surprised that this was a chunky soup rather than a smooth, blended soup.
I actually liked it that way. The blended soups are good, but, I want to save those for when I’m old and need the smooth, silken soups. Right now, I want something more toothsome, more substantial. And this soup fits that bill.
Notes: You can make the soup up to step 8 and at that point keep it on low heat (or even remove from it completely) until you are much closer to serving. Factor in time to reheat the soup, if you removed it completely.