cauliflower soup.

To some this might sound like the WORST.

To some this might sound like the BEST (though I am not sure that I can find many who would say this).

And to all who see this soup, you are probably thinking, “Baby poop.”

But I can honestly say … all who have tried have enjoyed. Or at least have been willing to eat. Including my dear husband, who is not keen on weird textures, colors, or even cauliflower, for that matter. Tonight he proclaimed, “This baby poop is delicious!!”

I don’t know what it is that makes this soup delicious. It doesn’t really taste like any of its ingredients. It takes on a flavor all of its own. The flavor is hearty, full of spice (even though there are minimal spices), autumnal, earthy, and warm. It is a weird phenomenon, but one that I am MORE than OK with. Thank the Lord for wonderful sisters who share recipes with me šŸ™‚

IMG_1850

Cauliflower Soup
Ingredients:
2 T butter
2-3 cloves garlic
1 onion, chopped
1 lb. mushrooms, chopped
1/2 head cauliflower, cubed
2 sweet potatoes, cubed
4 c vegetable broth
salt and pepper to taste

1. Melt butterĀ in a large saute pan. Add the garlic until lightly roasted.
2. Saute the onion and mushrooms until caramelized. This will take about 15-20 minutes. You want them to brown and get really fragrant.
3. Add a little vegetable broth (about 1/2 cup) to the onion and mushrooms to get all of the brownings off the pan.
4. Put cauliflower and sweet potatoes into a large pot. Add in the onion and mushrooms with the broth. Pour in the rest of the vegetable broth. Add salt and pepper to taste.
5. Let the vegetables cook until very soft (an hour or so).
6. Once vegetables are soft, transfer to a blender or food processor. Blend until smooth. Transfer back to pot.

Serve and enjoy!Ā 

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