GOLDEN CAULIFLOWER KABOCHA SOUP by Lindsey | 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. pour the soup back into your soup pot, and heat it over medium heat until nice and hot.

  7. divide soup between your bowls, and top with chopped herbs, toasted sesame seeds, microgreens, and your favorite toasted bread.


similar recipes:


turmeric carrot apple soup

turmeric carrot apple soup

kabocha squash, fennel, & ginger soup spicy coconut cream

kabocha squash, fennel, & ginger soup spicy coconut cream

YOUR TOP 10 FAVORITE RECIPES OF 2018! by Lindsey | Dolly and Oatmeal

NUMBER 1: THE BEST GLUTEN-FREE PIZZA

more than anything, it makes me so overwhelmingly happy to see when a reader makes one of my recipes. and while this recipe was a big hit with pinterest, that alone doesn’t let you in on whether actual humans are making your recipes (which is the whole point here). so many of you tagged me in your making of this recipe, and actually made it for christmas eve dinner which touched me so deeply. frank and i love this dough, and we’re so glad it now lives in the home of so many as well :)


NUMER 2: CREAMY (VEGAN) TOMATO SAUCE

this year, between the pizza dough recipe, and this creamy tomato sauce, i’ve come to realize you all love your cozy italian food! so do it, friends :) . italian food runs deep in my blood, and for a really long time, was pretty much the only food i ate. the base of this sauce is a riff off of my grandma’s sauce. it’s the only recipe of hers that i have, and i treasure it. we add some soaked cashew puree to it, making it oh so creamy. ❤️

NUMBER 3: SWEET & SPICY CAULIFLOWER-AVOCADO CUPS

i loved this recipe so much, so i’m super excited it came in at #3. it’s simple functional, and over-the-top tasty. easy for lunch on the go, or an easy make-ahead dinner (head to the post for my tips). this is a great new year recipe if you’re looking to get back to basics.


NUMBER 4: PUMPKIN SEED MILK LATTE

so many of people from the D&O instagram community made this recipe and it warmed my heart. drink recipes tend to not get so much feedback, so this was a pleasant surprise. it’s a great seasonal nut milk for the fall and winter (all those pumpkins!), but it can certainly find its way into your spring and summer kitchens and refrigerators as well. it’s a super smooth, and creamy milk - great for tea lattes, morning coffee, granola, muesli, etc., etc!

NUMER 5: SUNFLOWER SEED HUMMUS

hummus is another food that runs deep in my veins. while this is certainly not your typical hummus - it contains only soaked sunflower seeds and tahini (no chickpeas), you all still loved it. you could classify this as a keto-friendly hummus which is great, but it’s just plain delicious specifically for those of whom can’t really digest beans all that well (🙋🏻‍♀️).


NUMBER 6:  BREAKFAST FOR DINNER: “CREAM CHEESE” OMELETTES W/ BALSAMIC GREENS   breakfast for dinner is a staple in my house, and i was so happy to learn that it’s a favorite of yours as well! such a simple little recipe of refrigerator and pantry components that come together offering a good amount of protein, healthy fats, and fiber 💪🏼leaving your belly full and happy!

NUMBER 6: BREAKFAST FOR DINNER: “CREAM CHEESE” OMELETTES W/ BALSAMIC GREENS

breakfast for dinner is a staple in my house, and i was so happy to learn that it’s a favorite of yours as well! such a simple little recipe of refrigerator and pantry components that come together offering a good amount of protein, healthy fats, and fiber 💪🏼leaving your belly full and happy!

NUMBER 7:  VEGAN SPRING ONION DIP   i was so excited to hear feedback on this recipe. i know my family and i considered this dip as the best tasting vegan onion dip, but when a lot of you did as well that was the icing on the cake. serve it alongside chips, crackers, crudite - you cant’ go wrong.

NUMBER 7: VEGAN SPRING ONION DIP

i was so excited to hear feedback on this recipe. i know my family and i considered this dip as the best tasting vegan onion dip, but when a lot of you did as well that was the icing on the cake. serve it alongside chips, crackers, crudite - you cant’ go wrong.


NUMBER 8: CREAMY BROCCOLI CHOP

back at the beginning of 2018 i asked for aome feedback from you all, and a lot of you said “please, less salad recipes!”. i listened, but i think i ran in a leaf-less salad direction (i seem to have made quite a few of them in 2018, sorry!), and some of you ran with me! yay!

NUMBER 9: DIY EVERYTHING BAGEL SEASONING

ok, ok. so this isn’t exactly a recipe. it’s more like ratios of dried garlic and onion, seeds, and salt; and a some basic instructions. but! at the end of it you have yourself some hella good seasoning to sprinkle to your little heart’s content. i personally love it over ripe avocado slices, avo toast, sprinkled on salads, to garnish dips.


NUMBER 10:  CHOCOLATE CHUNK COOKIE BARS   i was starting to worry i didn’t do my job in sharing enough sweet treats with you this year. but coming in at #10 is one of the most recent recipes from the blog, and they couldn’t be yummier. little cookie squares, and just for kicks we add chocolate to the outside (because who doesn’t love chocolate puddles). so stinkin’ happy this recipe found a place in your ovens :)

NUMBER 10: CHOCOLATE CHUNK COOKIE BARS

i was starting to worry i didn’t do my job in sharing enough sweet treats with you this year. but coming in at #10 is one of the most recent recipes from the blog, and they couldn’t be yummier. little cookie squares, and just for kicks we add chocolate to the outside (because who doesn’t love chocolate puddles). so stinkin’ happy this recipe found a place in your ovens :)

3-INGREDIENT TOASTED S'MORES BARK by Lindsey | Dolly and Oatmeal


frank loves s’mores. like, lives for them. he recently came home from a little stop at whole foods with their seasonal s’mores holiday bark. while most times he’s disappointed by s’mores chocolate bars/barks/ice creams/ice cream sandwiches, this whole foods version was pretty spot on (it was so overly sweet to me, but i usually find things too sweet). he was so psyched about this bark, but had one gripe: the ratio of graham crackers, to marshmallows, to chocolate was off. frank’s never one to criticize food for the most part. he eats what i make, has constructive comments when i ask for advice, and is just generally the most easy going person when it comes to all things food.

so i love when he loves certain food. and he loves s’mores so much that i wanted to give him his perfect ratio - his dream s’mores bark! the first couple of version were off. we both agreed it was too sweet. so i tried a higher percentage of cacao and that seemed to do the trick. then came the ratio. while i’m not quite the s’mores lover frank is, i do think that anything claiming to be “s’mores” generally has way too much chocolate, and not nearly enough graham crackers or marshmallows. so, i upped the 1/2 cup of marshmallows and graham crackers to 3/4 cup, plus an additional 1/4 cup graham crackers for topping.

and while i was making these, i got pretty opinionated about the marshmallows. you rarely get anything “s’mores” with actual toasted marshmallows, but isn’t that the whole point? that toasty flavor gives them that subtle smokiness which is so notorious with a proper campfire s’more. so here we have it, toasted s’mores with the perfect ratio. it’s not so much a recipe, more of guide of how to make the best dang s’more bark there is (in frank’s humble opinion).

wishing you all the loveliest holiday filled with laughter, and hugs, and love, and wonderful memories! xo!



3-ingredient toasted s’mores bark | gf

| makes one 13x9” tray |

  • 3/4 dandies brand mini marshmallows

  • 12 ounces dark chocolate (preferably 70% cacao)

  • 3/4 cup plus 1/4 cup crushed gluten free graham crackers (i use smoreables)



method

  1. heat your oven to a high broil. line a 13x9-inch jellyroll pan with parchment paper (i like to coat the pan with some oil and then place the parchment on top just to prevent it from slipping when you spread the melted chocolate bark).

  2. line a large baking sheet with parchment paper, and spread the marshmallows out evenly so that none are touching. once the oven is hot, carefully slide the pan in. broil marshmallows about 1 minute, rotating the pan halfway through to toast evenly. remove from the oven and let cool completely.

  3. while the marshmallows are cooling, melt the chocolate. in a heatproof bowl over simmering water, melt the chocolate, stirring every so often. after it’s completely melted, remove from heat and let cool completely.

  4. dump the marshmallows into the cooled melted chocolate, reserving a few for topping. dump the graham crackers in as well, and mix until thoroughly combined.

  5. pour the chocolate bark mix into the jellyroll pan and use and offset spatula to evenly spread it into the corners and sides of the pan. top with remaining marshmallows, and graham crackers.

  6. freeze for 30-40 minutes, until completely solid. use your hands or a sharp knife to break up the bark into jagged pieces.

  7. store in a lidded container in the refrigerator for up to 2 weeks.


more holiday recipes:


holiday chocolate bark, 3 ways

holiday chocolate bark, 3 ways

chocolate tahini cake w/ tahini frosting

chocolate tahini cake w/ tahini frosting

frozen s’mores sandwiches

frozen s’mores sandwiches