I love Sriracha... I just discovered my deep love for it this year. I know it's been around for a long time, but sometimes I'm late to the party. Better late than never is all I can say!
I found this recipe pretty much as soon as it came out and I KNEW I needed to make it. I actually followed the recipe pretty closely and that never happens. (I added some more smoked paprika.) Full credit to Kitchen Treaty for the recipe. I'm just posting it here in case the Internet goes down or something.
1 medium yellow onion, diced (about 2 cups)
2 medium carrots, diced
2 medium stalks celery, diced
2 medium cloves garlic, minced
2 teaspoon smoked paprika
1 teaspoon sea salt
1/4 teaspoon black pepper (or to taste)
6 cups low-sodium vegetable broth
4 cups cauliflower florets, cut into 1/2-inch pieces
3 medium Yukon Gold potatoes (about 1 pound), cut into 1/2 inch cubes
2 tablespoons Sriracha
1 cup unsweetened (home made) almond milk
I put everything in the soup pan except the paprika, sriracha and almond milk. I let it all cook for about 30 minutes. I pulled out about 1/2 of the soup and blended it (I need to get an immersion blender!). I poured in about 2 cups of almond milk and 2 tablespoons of our sriracha sauce. Next time I'll start with just one tablespoon--it was a little spicy for the girls--tasty but spicy!
I'll definitely make the soup again. We made the oven broiled bread, too, and the girls loved it! Yum! A fun night and yummy dinner. (Kira took charge and made the bread--she followed the directions on the other page.)
I took no pictures. I was too busy eating! Go look at the pictures on Kitchen Treaty's page.
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