loaded mock potato soup

Is this weather amazing or what!? Like mid-sixties, bright sunshine, a fresh soft breeze… I could get used to this 🙂

Back to our main topic now – food! More specifically, another pathetic kitchen fail. Why did my loaded mock potato soup fail? Well, I take full responsibility… Confession: my name is Carissa, and I’m a perpetual recipe-non-follower… And not in the cool innovative way like blueberry pancakes with sprite for super fluffiness or ice cream with avocado for maximum creaminess. These are creations that show how substitutions can go right! But I have yet to experience that stroke of luck/genius… Honestly it’s been a good, long few months since I’ve made something that was so gross that I had to throw it away. Until this mock potato soup ruined that streak. I replaced the shredded cheese with nutritional yeast to make it dairy-free (and because I forgot to buy cheese.) And I think the canned clams I used were like not good, because I swear every other bite had sand in it, and apparently that is NOT normal. Oops. So, if you do make this soup, USE CHEESE and DO NOT USE SANDY CLAMS 🙂
One good change I made to this recipe is I added labneh on top. And if you know me, I LOVE labneh. It’s tangy and creamy and thick and best of all, it doesn’t make my lactose-intolerant tummy hurt at all :p

This recipe is from one of my favorite books – Ballerina Body by Misty Copeland. Misty is one of my all-time favorite dancers. She is so inspiring and empowers so. many. people. If I had the opportunity to meet any professional athlete in the entire world, it’d be her. <3 And her book is so cool because she goes over how to be physically strong like a ballerina, with proper exercises and nutrition. And she also goes over how to be mentally & emotionally strong, which is essential in the rigorous, strict and competitive ballet world as well as in our everyday lives. Even if you’ve never taken a dance class before or wiggled your hips on a dance floor, this book is so uplifting and you can tell so much thought and love was poured onto every page. I’ve made other recipes from this book and they all turned out BOMB. So I really do take the blame on this one for my poor substitutions lol. But hey, every cooking or baking experience is a learning experience here. So what did we learn? Ok, what did I learn because I’m sure most people would have thought this substitution was ridiculous… Do Not Substitute Nutritional Yeast For Cheese In A Recipe That Calls For Cheese To Thicken And Flavor The Soup. That’s the name of my lesson for today! Also, get better quality clams. Sand grinding in your teeth is nasty and weird and wrong and gross on so many levels.

loaded mock potato soup
from Ballerina Body by Misty Copeland

what

– 1 medium cauliflower, cut into small chunks
– 1 medium onion, diced
– 1 clove garlic, minced
– 6 cups low-sodium vegetable broth
– 1/2 cup greek yogurt
– 2 Tbsp extra-virgin olive oil
– salt & pepper
– 3/4 cup shredded Swiss cheese
– 4 Tbsp chopped fresh chives [I know what you’re thinking – Carissa, you don’t have chives on your soup… you have… leak leaves?? Yes, I do. Desperate times call for desperate measures. And I really don’t think a few chopped chives would have masked my cheese substitution fiasco, so it’s fine.]

how

– Place the cauliflower, onion, garlic and broth in a large pot on high heat. Bring to a boil.
– Reduce heat to low. Cover and simmer until the cauliflower is very tender, ~ 20 minutes.
– Puree the mixture with the yogurt with an immersion blender (or if using a stand-blender, let it cool first).
– Heat the soup again in the pot on medium/low heat.
– Add the olive oil and mix well.
– Add the salt and pepper to taste.
– Stir in the cheese and let it melt.
– To serve, ladle soup into bowls and garnish with the chives.

Note: The cookbook also recommends that you can add a can or two of clams to make a light clam chowder. Just drain the clams and mix them in. [Make sure you get good clams and not ones with sand in them -_-.]

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