Fall is definitely in the air, and with it comes the season of warm, filling, comforting soups. I love soup and the seasonality that comes with it based on what’s growing in the yard or abundant on the grocery store shelves. I wanted something different from the typical butternut squash soups that are paraded at this time of year, but still wanted to tap into those wonderful fall colors. I played around with cauliflower, red pepper and a little sweet potato and the result is this. Let me know what you think!
Oh, and the best thing is that this is so quick to make that I usually throw it on the stove while I’m making Monkey’s packed lunch in the morning and then I have lunch all ready to go for myself.
Can’t one use a stick blender thing?
sure – it just make take longer to get a velvety puree
This soup is delicious! I had a big head of cauliflower in my fridge just waiting to be used so tonight was the night. I didn’t have tahini, so I put in a bit of truffle salt and added some fresh grated parmesan on topi (in addition to the pine nuts) and YUM, it was great. Thank you for the wonderful recipe!!!
So glad to hear it and thrilled you are improvising, that’s the way to go. The function of the tahini is to add a healthy fat which also gives body and texture – you can always use olive oil or even avocado to do the same thing