April 19, 2012
We’ve been eating lighter dinners lately….and soups are always a top choice for something light, but filling….lately I’ve been making various vegetable soups, my latest concoction was inspired by the only two veggies we had left in our fridge: cauliflower and arugula :). Tomorrow’s definitely grocery night.
The creaminess of the cauliflower tasted great with the slight spice from the arugula and the hearty flavor from the smoked paprika. Will definitely be making this one again…for a heavier meal, you can make the soup thicker and use it as a creamy, vegan, white sauce with pasta, or just leave it as is and pair it with a rice pilaf or toast.
DIRECTIONS for cooking
GLUTEN FREE NOTES
YOGIC COOKING NOTES
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