Between catching up with all the movies nominated for Best Picture and Christian running amuck 24/7, I’ve had very little time at my computer. (Evidence: 283 emails in my inbox…and 296 in my action folder! Let’s just hope that the important stuff takes care of itself??)
Is “amuck” not a word? No time to figure it out right now. Because while a recipe is a fast post, I also need to add a link to it for my Eaten page.
I made a very tasty soup last night, inspired by my friend Jaimie’s post here, at her family blog, M Family Tales. Be sure to scroll down and check out her fabulous birthday banner – a bunch of us in the Waldorf playgroup are now hot and heavy to make our own.
She got the original recipe from Dr. Ben Kim here.
I offer you a brief recap of the recipe below.
Roasted Cauliflower Soup
2 heads of cauliflower, cut into chunks
2 potatoes, cut into chunks
2 shallots, cut into chunks (regular onions can be used in a pinch)
2 cloves of garlic (or more)
1. Toss all with olive oil.
2. Roast until golden.
3. Simmer in stock (I used chicken stock, but you could easily use a veggie stock) until the cauliflower is tender.
4. Puree with an immersion blender.
5. Salt and pepper to taste.
Bella and the baby both loved this soup. It went well with a loaf of fresh-baked bread.