Soup and the Super Bowl. Seems like such a perfect matchup, doesn’t it?
My first thought was something delicious, but healthy, maybe even low-cal. I know. I know. Who in the world does healthy for the food extravaganza that is our national day of football? But, I was determined to keep up with my New Year’s diet resolution, so I found a recipe for a coconut curry with sweet potatoes, cauliflower, chickpeas, spinach and, well, you get the idea.
This soup is pretty gosh darned good for you and tasty too, I might say.
However, you aren’t going to get the recipe for coconut curry with sweet potatoes, at least not today.
What was I thinking? This year, Feb. 5 is a day of indulgence. Beer! Cheese! Chex Mix! Guacamole! Bring on the calories.
So instead of spinach and cauliflower, you are getting a recipe for Spicy Cheddar Beer Soup that you can make in the crockpot. Cheese and beer. How’s that for a total turnaround? Best of Megabahis all, you can make it ahead of time and reheat it in the crockpot, so it’s perfect for entertaining.
Lest you think I’ve totally gone off the rails, there’s no cream in this recipe. The killer app is instant mashed potatoes, which help thicken it without flour or cream. Just be sure to buy a brand that has only dehydrated potatoes as an ingredient (Bob’s Red Mill, for example).
It’s so rich and creamy, don’t be surprised if your guests use it for a dip.
And, don’t worry, we’ll get you the cauliflower curry next time.
• M. Eileen Brown is the Daily Herald’s director of strategic marketing and innovation and an incurable soup-a-holic. She specializes in vegetarian soups and blogs at soupalooza.com.
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