GOLDEN CAULIFLOWER KABOCHA SOUP / January 17, 2019 by Lindsey | Dolly and Oatmeal

GOLDEN CAULIFLOWER KABOCHA SOUP | dolly and oatmeal

it’s been raining for a few days straight here in socal, and i couldn’t be happier. life is slower, food is warmer, and we all just hunker down and get cozy. this past saturday night we made pizza, watched finding nemo (for the millionth time) and ate dinner on the couch. - ultimate cozy-ing down. to be honest, i haven;t made a single soup this entire fall/winter, so this golden number was long overdue.

if you’ve hung around this blog long enough, you may know i have an affinity for kabocha squash (if you’re not familiar with it, it’s a japanese winter squash variety that is has a beautiful velvet texture when it’s cooked, and an earthy, yet sweet flavor). i use it for soup, biscuits, and even chocolate muffins. it lends such a lovely texture to just about anything it touches.

this golden cauliflower kabocha squash combines cooked cauliflower and roasted kabocha giving you the silkiest, creamiest soup i’ve ever made. we use a few aromatics and spices to give this soup a flavor profile. i wanted something warming and cozy, so naturally i went with ginger and turmeric, with some cumin thrown in there for an extra little flavor nudge. the best part though comes when you add the (plant-based) yogurt. it gives this earthy-sweet soup some much needed tang. i hope you get the chance to make this soup, it’s a good one!

happy january, loves! xo

golden cauliflower kabocha soup | v

print the recipe!

- you can substitute the kabocha squash with any winter squash variety you have on hand (although i really urge you to find a kabocha squash if you can).

| makes 4 servings |

half of a large kabocha squash (or 1 small one)
avocado oil (or another high heat oil)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1-inch knob ginger, peeled and minced
1 head cauliflower, cut into evenly sized florets
1 1/2 teaspoons ground turmeric
1 teaspoon ground cumin
32 ounces (1 quart) low sodium vegetable stock
1/2 cup unsweetened greek-style almond milk yogurt (preferably this brand, but i also like this one by so delicious)
salt & pepper

toppings:

toasted sesame seeds
chopped chives
microgreens
toasty bread

method

preheat oven to 400°F and line a baking sheet with parchment. rub the cut side of the squash with avocado oil, and place cut side down onto the prepared baking sheet. roast for 45-60 minutes, until cooked through and tender. remove from the oven and let rest until it’s cool enough to handle. once cool, spoon out and discard the stringy center and seeds.
heat a large soup pot over medium heat. once hot, add the oil and onions and cook, stirring every now and then until soft and translucent, about 10 minutes. add the garlic and ginger, and cook for 45 seconds to 1 minute, stirring, until fragrant. add the cauliflower and spices, and stir, cook the cauliflower until slightly soft, about 5 minutes.
add the stock, turn up to the heat and bring the soup to a simmer. let the soup simmer until the cauliflower is cooked through, about 12-15 minutes.
add the roasted kabocha squash, and give everything a stir, breaking up the squash.. remove the soup from the heat, and let cool for about 10 minutes.
carefully transfer the soup into a blender (i prefer using a high speed blender, but a traditional blender, immersion blender, or a food processor with work too), add the yogurt, and salt & pepper to taste. blend on high for about 1 minute, tasting the soup and adjusting the salt if necessary, until the soup is silky smooth.
pour the soup back into your soup pot, and heat it over medium heat until nice and hot.
divide soup between your bowls, and top with chopped herbs, toasted sesame seeds, microgreens, and your favorite toasted bread.

similar recipes:

Butternut%2BSquash%2BChili%2Bw_%2BCilantro%2BYogurt%2B_%2Bdolly%2Band%2Boatmeal.jpg

kabocha squash, fennel, & ginger soup spicy coconut cream

GARLIC & HERB MAZTO BALL SOUP / November 29, 2018 by Lindsey | Dolly and Oatmeal

GARLIC & HERB MAZTO BALL SOUP | Dolly and Oatmeal

this post was created in partnership with bed, bath & beyond. all thoughts and opinions, as always, are my own.

amesy turned 2 at the end of september, which means a whole lot of things, but mostly that he’s becoming more aware of celebrations, and special events, which is such a thrill. it can also feel like a lot of pressure to create a memory for him. i can often get overwhelmed by something so simple for fear that is won’t be special enough for him. this is silly, i know - it’s part of my brain i’m constantly trying to quiet. i’m learning though, as time goes by, and reminiscing on my own childhood that it’s the occasions, and everyday instances that have always stuck with me. of course there was the birthday or two that i really remember. but tuesday night pizza night before my mom went off to school still resides as one of my favorite memories. or when my parents left me notes telling me to have a good day at school, and that they loved me. the little things mattered in the end, and i only hope to provide amesy with enough of those small quiet moments that they leave an impression.

with the holidays coming up it can feel like even more pressure. but celebrating holidays comes with family traditions which always provides such a grounding force. hanukkah has forever meant latkes and matzo balls, simple as that. my mom would make her grandmother’s german potato pancakes, and we would eat them plainly with applesauce. should would buy matzo ball soup from the store in town, and we would have the coziest celebration. we would light the candles on the menorah, say the prayers, and sing maoz tzur.

this is amesy’s third hanukkah, but perhaps the first one he’ll understand as being a special occasion, or maybe even remember. so i’m going all out with this matzo ball soup, this latke pie from last year, and this chocolate macaroon cake for my family. we’ll all be together under one roof, and i can’t wait to celebrate! the one thing that stresses me out (and i know i’m not the only one with this), is the hustle and bustle of the holiday season. so a reliable store to source all that i’ll need is key. that place for me is bed bath & beyond. everything i could ever need to prepare for the holidays can be found under one roof. and if you’ve ever had a toddler come shopping with you, you know that that’s a deal breaker!

from this sturdy bamboo cutting boards, to my favorite non-toxic cookware. to prep bowls, beautiful serveware and gorgeous black satin flatware, and even cloth napkins, the store provides it all. with helpful in-store and online assistance i can do it all in a one stop shop making it such a breeze. not to mention the range of price points and the variety of products is helpful as well to make your holidays or special occasions that much easier.

wishing you a wonderful start to the holiday season! xo!

garlic & herb matzo ball soup | gf

to fill this soup out a bit you can add some sliced veggies and cook them in the broth either ahead of time or while the matzo balls are cooking. i personally like the combination of celery, carrots, and turnips.

print the recipe!

| makes roughly 18-20 matzo balls |

roasted garlic

1 head garlic
extra virgin olive oil

matzo balls

1 1/2 cups chickpea flour
1/4 cup chopped parsley
1 1/2 tablespoons chopped dill
2 teaspoons baking powder
1 teaspoon salt
freshly ground pepper
3 large free range eggs
3 tablespoons extra virgin olive oil
6-8 roasted garlic cloves
6 cups vegetable or free-range chicken stock

method

preheat oven to 400°F. slice the top of the garlic to expose the garlic cloves. place the garlic head on foil, and spray or drizzle with the oil to coat. fold it loosely to make a packet. cook until the garlic cloves are tender, roughly 30-40 minutes. remove from the oven and let cool. once cool, squeeze out 3-4 garlic cloves into a mixing bowl. smash the garlic with the back of fork until it turns into a smooth paste. set aside.
make the matzo balls. whisk together the flour, herbs, baking powder, salt, and pepper. to the bowl with garlic paste, mix in the eggs, and oil. mix the wet ingredients into the dry until everything is combined and the dough is sticky. cover with plastic wrap and refrigerate for at least 3 hours, or overnight.
fill a large lidded pot three-quarters of the way full with water and bring to a simmer. place the broth in another large pot and bring to a simmer, cover, and turn heat to low.
while the water is heating, remove the matzo ball dough from the fridge. take about 2 teaspoons worth of batter and with wet hands, roll them into balls. when the water is simmering, drop the balls, a few at a time, until they rise to the surface. once they do, turn the heat to a low simmer, cover the pot, and cook for 20-22 minutes, until the matzo balls are cooked through and centers are light in color. (if the center is hard and dark, cook for another 3-5 minutes.) transfer cooked matzo balls to the warmed broth and repeat with the remaining matzo balls.
divide 2-3 matzo balls per bowl, sprinkle with dill, and serve immediately.

similar holiday recipes:

A Chilled Summer Soup w/ Charred Corn & Poblano Peppers / August 30, 2018 by Lindsey | Dolly and Oatmeal

A Chilled Summer Soup w/ Charred Corn & Poblano Peppers | Dolly and Oatmeal

happy end of august! i had been wanting to share this soup with you for most of the summer. it's creamy, and splendidly sweet (like good summer corn always is), and then there's a bit of heat and poblano flavor in there, which i love. i'm not the biggest pepper fan, particularly bell peppers. i love them in a good romesco, or muhammara dip/sauce, and then there are chili peppers that i'm always a fan of. but i love how poblano peppers are somewhere between a bell pepper and a chili pepper - perfect amount of flavor and heat.

this technique in this soup is what summer is all about - minimal prep and big flavor. you start by charring the corn and poblano pepper (over your gas stovetop, broiler, or grill). from there, there's a quick saute of onion and garlic, with a little bit of ground cumin. everything is then combined in a blender - salt, pepper, and lime juice are added. then there's an overnight chill in the fridge. dare i say this is the perfect end-of-summer bowl, perhaps for your holiday weekend?

in any event, i hope your summer was full and bright. here's to september! xo!

a chilled summer soup: charred corn & poblano soup | gf & v

this is best served alongside a hearty piece of toasted bread (a gluten-free sourdough is my favorite), your favorite grilled veggie sides, grilled fish or another protein. possibilities are endless :)

print the recipe!

| makes 4 servings |

1 poblano pepper
4 ears corn
2 tablespoons avocado oil (or another heat tolerant oil)
1 good-sized onion, diced
1 garlic clove, roughly chopped
1 teaspoon ground cumin
3 cups vegetable broth, or water
salt & pepper
lime juice from 1 small lime
cilantro for topping

method

over a gas stovetop, under a broiler, or over a hot grill, char the pepper on all sides. place in a bowl covered with cling wrap, or in a sealed plastic bag. using your preferred method, char the cobs of corn until darkened in spots. let the corn cool, then cut the kernels from the cob. remove the pepper from the bowl or bag, and rub the skins off with your fingers. rinse under water, removing any skin that remained.
cut the pepper away from the core and discard the ribs (reserve seeds if you like a little kick of heat).
place a saute pan over medium heat. once hot, add the oil and onion. stir and cook until soft and transparent, about 5 minutes. add in the garlic and cumin; stir and cook for roughly 30 seconds, until garlic is fragrant. remove from heat and let cool.
add the corn, pepper (and seeds if using), onion saute mixture, and broth (or water) to the container of an upright blender. blend on high, stopping to scrape down the sides as you go for about a minute. season with salt and pepper, and the juice from 1/2 lime. blend once more. taste and adjust, adding more salt and pepper, and/or lime juice.
let the soup cool, then transfer to a sealed container or large jar and let cool completely, preferably overnight.
divide the soup between 4 bowls and garnish with cilantro, more pepper, and a drizzle of olive oil.