Tuesday's Twist: A basic recipe with a fun twist. In other words, just another excuse for me to play around with weird recipes I've been dying to try.
The great debate over creamy vs. crunchy peanut butter is a cousin to the soup conundrum. Generally I prefer a chunky soup with a variety of textures, but one sip of this silky smooth soup and had me swooning for another spoonful. Now that I've mentioned peanut butter and used far too much alliteration let's begin. I'll start by warning you that I was in a terribly indecisive mood while planning this pot of winter warmth. You know, the kind of mood where I just want to add everything instead of keeping it simple. Yeah, too many options and I get carried away.
A spoonful of creamy velvet was the one thing I was sure about here. But our soup must be silky soft without using heavy cream. Enter two secret ingredients, cauliflower and Greek yogurt. After making a version of
this cream-free cream of mushroom soup, I was sold on using cauliflower and Greek yogurt for a thick and creamy, ultra-smooth soup with extra protein but without the fat. Lately there's been multiple versions of baked potato soup using the cauliflower trick for low-carb creaminess. If it works with potato soup, why not sweet potato?
