Post in collaboration with Ecomil. All opinions are, as always, my own.
It’s finally getting colder out there and I couldn’t be any happier!
As you may know by now if you read this blog often: I really, really, really hate summer, and heat, and everything it involves. These past few months in Spain ever since I got back from lovely chilly Dublin were awful for me (except for the abundance of cheap, good wine and ripe produce: that I’m not complaining about). High temperatures make me angry so you bet I’m super happy that I’m finally getting to enjoy wearing big sweaters and drinking warm coffee.
And my favourite part: autumnal comfort food!
Let me tell you about this soup-cream hybrid: it’s fantastic.
Creamy, cosy and absolutely comforting. A luscious puree made from roasted potatoes, cauliflower, garlic and onion, drizzled with extra virgin olive oil and garnished with fresh thyme. The secret to make an extra creamy soup? A delicious shiitake-infused almond cream by Ecomil! It takes this mix from roasted vegetable puree to a lush, creamy soup with a wintery touch that you’re going to adore!
As you will know if you read this blog often (again), I’m a big fan of the entire Ecomil plant-based cream range, and this shiitake version is one of my favourites for sure! Such a rich cream made from natural almonds, with no added nasties and with an intense shiitake flavour (which I adore too, as they’re by far my favourite mushrooms!). It works so well in soups, creams and maybe even in a risotto too? I’ll have to try that!
If you have any other suggestions, do let me know! I always love to hear!
Have a lovely day!