Puppies. And soup. But mostly puppies.
If you’ve been reading the blog for a while, you could probably guess that when it comes to Super Bowls, Puppy Bowl is more my speed. After all, it’s never cute when a quarterback defecates on the football field. But when a puppy does it?
We checked out the Puppy Bowl lineup earlier this week, and were excited to see several Baxter-types on the roster. Check out Joni:
…and tell me she isn’t Baxter’s twin:
Also, tell me that isn’t the cutest dog-in-a-pumpkin pic you’ve ever seen. Can’t do it, can you?
Of course, given the choice, Baxter would rather nap than play football any day. Throughout my pregnancy, we’ve become great sleeping pals:
This is a dog who is ready to be displaced by a baby. Clearly.
This is all to say that after a lonnnnng nap this afternoon in front of the Puppy Bowl, Baxter and I headed into the kitchen to whip up some soup. Soup, naps, and Puppy Bowl—does it get much better than that for a Sunday in February?
This soup is ridiculously easy…and ridiculously delicious. Perfect for when you’re still feeling a little hazy from your mid-afternoon nap.
Creamy Cauliflower and Garlic Soup
2 tbsp. olive oil
1/2 large onion, chopped
8-10 cloves garlic, minced
1 head cauliflower, chopped
5-6 cups chicken or veggie broth
1 can cannellini beans, drained and rinsed
salt and pepper to taste
In a heavy-bottomed pot, heat olive oil over low heat. Add onion and cook over low heat for 10-15 minutes, careful not to brown. If the onions brown, you’ll lose the nice cream color of the soup! Add garlic and cook for another 2-3 minutes, seasoning with salt and pepper. Add cauliflower and broth. Broth should cover veggies completely—you can add more if needed. Add beans.
Bring to a boil, then reduce heat and cook for 30-45 minutes, until cauliflower is soft. With a submerging blender, or working in batches with a standing blender, blend soup until creamy and smooth. Add salt and pepper as needed. Garnish with fresh parsley.
This soup on its own is delicious…but we decided to kick it up a notch with some paprika sourdough croutons:
To make the croutons, I simply cubed some day-old sourdough bread, tossed the cubes with olive oil, paprika, and garlic salt, then baked for about 5 minutes in a 350 degree oven. They crisp up quickly, so watch them carefully.
…And now, time for a nap. Hope you had a great weekend!