It needed to be said

[nomantepotante]

*Cauliflower Turmeric soup*

Ingredients:

1 medium onion
1 carrot
6 cloves of garlic
2 tbsp grated ginger
1 tsp nigela/cumin seeds
1, 5 tsp turmeric powder
600g cauliflower
1, 5l water
200g silken tofu or white beans
2 tbsp nutritional yeast
2 limes

Topping:

Cauliflower greens
Chilli pepper (omit if you don’t want it spicy)
Cashews/pistachios/ walnuts

Instructions:

1. Finely chop the onion and carrot. In a pot, sauté the onion with a generous pinch of salt until translucent. Add the carrot and continue cooking until softens.

2. Stir in the crushed garlic, ginger, and cumin seeds, frying for a few minutes until fragrant. Then, add the turmeric and stir for about a minute.

3. Add the cauliflower florets, tofu, and water to the pot. Cover with a lid and simmer for about 15 minutes, or until the cauliflower is tender.

4. While the soup cooks, finely chop the cauliflower greens, red pepper, and nuts. Sauté everything in a pan with salt and pepper for a few minutes.

5. Once the cauliflower is soft, remove the soup from heat and blend until smooth. Return to low heat, add nutritional yeast, squeeze in fresh lime juice and adjust the seasoning to taste.

[gentledistortion]

I’m very glad someone said this. I 100% prefer non pureed soups. It’s much more interesting because each spoonful is a unique adventure of its own. Also the clear light broth just feels healthier to me

[candylooops]

For about 25 years I didnt eat soup since my mom always made it chunky and I just cannot with the texture. At 26 I finally decided to try making soup myself and found an easy recipe on pinterest for red pepper soup that gets pureed and that was the catalyst to my love of soup I will have soup multiple times a week now. Def a texture preference.

[rachelcruickshank]

I love all soups 🫶. I think the key to a good blended soup is to have some really nice bread and/or croutons to go with it.

[mikecarpenter]

You’re hilarious. Sincerely, thank you for making me laugh. “You’re depressed? That’s just in your head. And eat some soup.” 😂

[urfavzofia]

i actually prefer blended soups, it’s all up to preference.

[gizmo_gadgets]

I always find that thick blended soups have the grossest gelatin like texture, I prefer chunky-soupy soups as well

[claracatlady]

I just like ✨the best of both worlds✨
Creamy base with whole pieces of whatever and something crispy on top

[ltgreatsocks]

Lol, you're shitting on blended soups while making an awesome looking blended soup!

I agree though, it can be nice sometimes to blend a soup, and that way you don't have to worry too much about how much every ingredient is cooked. We've done a lot of blended sheet pan veggie soups in my house recently. But it's nice to mix it up too, get chunky with it!

[annalockwood]

At my house? No thanks. I've recently been experimenting with soups made with the various leftovers in my fridge. Perfectly good, simple food, that's just left over from a previous meal can add real nourishment to a soup, but I'm finding I much prefer to puree them. Out of sight, out of mind, so I don't have visual proof that I'm eating THOSE leftovers, AGAIN. Most recently some braised mushrooms and onions went into a quick bowl of soup with a bit of cooked grains and some beans. Pureed in my smoothie blender it made just enough for one very tasty bowl of soup. Leftovers all gone, warm, soothing, not the least bit boring or traumatic. Has worked really well for me.
I do agree, though, that food prep trends can become so predictable it defeats the purpose of creating something new. Sometimes the novelty of using a different process, creating a different texture, a new presentation, is all it takes to get me interested in cooking yet another meal that would otherwise be mundane.

[elinebrouwer]

I sometimes make soups that are partially blended. Like carrot or pumpkin, baked a little with aromatics, then puree and then add other veggies to it. I also like doing that with mushroom soup and Dutch bean or pea soups. Makes it creamy AND chunky.

[nemuamidabatsu]

Spanish here! Eat soup every freaking day even in the middle of summer with 45º outside. And never creams, but lentil soup with chorizo and veg, fish soup with veg, chicken soup with noodles and veg....

[kisikisikisi]

Both will be good. I'm Finnish and all our traditional soups that I can think of are chunky, whether it's meat soup, sausage soup or salmon soup. Buuut the frenchies are definitely on to something. I love adding white beans to my blended soup to up the protein. They're deliscious and you can hide veggies in them.

[amy_ambrosio]

I like both as long as they're not too heavy 😅

[aetherstarry]

Soups in my country Indonesia also don't have that smoothie nonsense 😭 just brown some shallot and garlic, throw chicken stock in and add whatever vegetables and protein you like, add green onions and fried shallot at the end for flavor😘 there are various kind of soups but the one I mentioned is probably the most basic one. Every regions have their own twist to it. We too love our soup with texture goodness 🩷

[pihdbtf]

I will never forget the day I arrived in UK. I ordered a bowl of lentil soup and got lentil paste. Biggest culture shock i have gotten

[belialbathory]

Broccoli cheese soup is a bit of both. And sometimes nothing beats a nice bowl of tomatoe soup.

[aliaab]

I hate pureed soups. Thanks for the representation.

[Omimuamua]

Actually, you can find french non puree soup by exemple the garbure, the pistou soup, cabbage soup etc... Hope you will try them !

[ishitapandey]

OMG, EXACTLY!!! It's not just soups, also Curries with puree grave are NOT the norm in native home-cooked meals. I know it differs and many will disagree but I really don't like puree like curries.

I LOVE LOVE LOVEEE YOUR CONTENT and how you ALWAYS raise the points I'm always dying to raise. And your stories are very relatable. Plus, the variety of veg/vegan food you introduce. Honestly, the whole vegan/vegetarian movement is such a amazing thing for people like me who grew up as vegetarian but didn't know how to explore international cuisine without messing it while making it vegetarian/vegan friendly.