Dish of the Day: Cauliflower Soup

Nothing says "Mmm mmm...cool fall weather" like a hearty homemade soup. Because I am a super lazy cook, I love to whip up cauliflower soup because it's fast, easy, creamy and good. This is also a great way to introduce members of your family who do not like cauliflower, to its subtle yumminess. As a teen, I ate cauliflower soup at home several times before I caught on that I'd been sneakily served a vegetable I despised! I soon became a convert.

- In a large saucepan, saute onions and garlic (lots of you like 'em, a handful if you're not so keen) in an olive oil/butter combo until translucent (5 minutes or more)
- Chop a whole cauliflower into 2 inch florets and place in pot
- Add milk to just cover florets
- Add in bay leaf, salt and pepper
- Cook at a low boil for 25 minutes until florets are very tender
- Remove bay leaf, then puree in blender putting in florets first and then liquid to ensure your soup has the right consistency
- Adjust seasonings to taste. I usually put in 2 more tablespoons of butter before serving. You can also add sage, cumin, thyme if you like more, or different, flavour.

Everybody in our family loves this soup, and you will too!