Adding classes to work and the blog and everything else requires a bit more juggling on my part, but the easiest solution I’ve found is undoubtedly the slow cooker. I’ve mentioned before my frustration with slow cooker recipes that only need four or six hours because my workdays are considerably longer. I’m finding ways to work around this, however, and for this soup I made it on an evening when we had other plans. It took ten minutes to put the ingredients in the slow cooker. We left for dinner at my sister’s and when we arrived home a few hours later I blended it with my immersion blender and then refrigerate it overnight. The next two nights we reheated individual portions (could do in the microwave or on the stove)—no cooking required!

It wasn’t the last time we’ll have this soup in the next several weeks, and not just because of how easy it is. My “man of few words” husband made sure to tell me (unprompted!) how much he liked it. The avocado topping was my addition to the original recipe and while I tend to think most things are improved with some avocado, this was an indispensible addition—creamy and cooling enough to counter the slight heat from the soup. 

One Year Ago: Whole Wheat Pumpkin Waffles
Two Years Ago: Pumpkin Spice Roasted Chickpeas


Slow Cooker Sweet Potato Cauliflower Bisque with Avocado
slightly adapted from Yes, I Want Cake
*serves 4

Ingredients:
-1 head cauliflower
-1 large sweet potato, peeled and cubed
-2 cups vegetable broth
-1 onion, diced
-2 cloves garlic, peeled
-1/2 tsp dried rosemary
-pinch of red pepper flakes
-1 cup milk
-3 oz. cream cheese
-salt and pepper, to taste
-avocado, for topping

Directions:
1. Combine cauliflower, sweet potato, broth, onion, rosemary, garlic, and red pepper flakes in a slow cooker. Cook on high for 3-4 hours.
2. Add the milk and cream cheese. Puree with an immersion blender (or transfer to a blender or food processor) until smooth. Season with salt and pepper.
3. Serve topped with sliced avocado.