If you haven’t looked at the temps in Wisconsin over the next week you are probably somewhere warm sipping on a margarita. I hope you are enjoying yourself. So here’s an update. It’s cold. Bitterly cold. Polar vortex cold. We will have highs of -17F and lows of -26F. Windchills an excess of -35F. We are normally a tough lot up here but that’s cold enough to cancel school. So you know it’s serious. Never mind the 8-12 inches of snow coming our way….

After celebrating my brother’s wedding yesterday, today was less celebratory and more preparation. The rabbits, Butterfingers and Marshmallow, got extra hay in their den. Chris turned up the heat in the garage for the cats (and pipes). And the chickens are simply huddled in their coop saying hell no to even venturing outside. Inside I thought that a soup would be perfect for dinner.

Chris and I differ in many ways. But we normally can agree on most. However there is one debate we will never agree on. Soup. He’s a chunky soup lover. I’m a puréed soup lover. The creamier the better for me. Every time I make a puréed soup Chris always says it would taste better if there were chunks (and Bragg). I rarely listen to him and this includes my soup making. But today I decided to be a good little wife and make a chunky soup that we all can enjoy.

Loaded with lots of goodness, the recipe taught me another use for cauliflower. Making a “cream” base. Using cauliflower is not only healthy it’s also a lot cheaper than making a nut based cream.

Stay warm out there and for that reader sitting in the sun drinking a margarita, piss off.

https://www.forkandbeans.com/2014/05/10/vegan-clam-chowder/print/18052/