Happy Tuesday, Souper!<\/p>\n
So, lunch will never be the same again, thanks to this wonderful soup we made today. I found it through one of my Facebook groups called ‘Rambling Epicure, Mastering the art of Food Writing’.\u00a0 In that post, it was mentioned that a wonderful soup could be found at a Portland, Oregon based restaurant called ‘Kachka<\/a>‘ so I had to try it.<\/p>\n Okay, so let\u2019s get to what\u2019s in this soup: really simple ingredients. There’s cauliflower, broccoli, potatoes and oats. That\u2019s pretty much it. While the recipe calls for water, I just used one of my veggie broths and that is more than enough. Now, the soup itself is actually quite rustic — almost like a stew, which is fine. If you check the recipe on here<\/a>, the end result looks the same.\u00a0 However, I didn\u2019t feel like eating chunky veggies, so I used my hand blender to quickly blend the soup smooth for a silky finish.<\/p>\n This soup requires no milk because\u00a0 the pureed potatoes and oats provides the smoothness. There is one thing to take care to consider: adding in the oats.\u00a0 Like lentils, the oats tend to go directly to the bottom of the pot and cook quick quickly.\u00a0 So do be sure to stir constantly and remove from the heat once you have thickness.\u00a0 This way you avoid any scorching. If\u00a0 you do scorch the bottom a bit, only stir the top of the soup, remove the top contents and stir in a bit more lemon juice and it should be fine.<\/p>\n