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October 7, 2012

Curried cauliflower and sweet potato soup, from FatFree Vegan Kitchen

Curried cauliflower and sweet potato soup, from FatFree Vegan Kitchen (via Soup Chick).

When the weather turns cool, Susan of FatFree Vegan Kitchen makes big pots of soup, and portions it out for meals throughout the week. This curried cauliflower and sweet potato soup also contains chickpeas, which makes it substantial enough for a Meatless Monday main course, paired with a fresh green salad and crusty bread. Susan stirs in a single tablespoon of peanut butter at the end of the cooking, to enrich the soup while adding only minimal fat. That's an idea I'm going to borrow for my own soup making.

Get FatFree Vegan Kitchen's recipe for curried cauliflower and sweet potato soup.

More on Soup Chick:
Vegan roasted sweet potato and corn chowder
Curried parsnip, carrot and potato soup with coconut milk
Slow cooker Spanish potato and green olive soup, from Kahakai Kitchen


Posted by: Kalyn | October 7, 2012 at 11:19 AM

Love the idea of adding peanut butter!

Posted by: Lydia (Soup Chick) | October 8, 2012 at 09:16 AM

Kalyn, I love it, too, and can't wait to try it in some of my favorite root vegetable soups.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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