So, what's new in the world?

I just got back from vacation.

I spent four wonderful weeks with family and friends and I came home tanned, broke and a few pounds heavier than I was when I left. In other words, I've hade a great time!

I have hardly cooked in four weeks so by the time I came home I couldn't wait to get back into the kitchen.

Also, with the temperature dropping and the rain starting, I was craving comfort food (- as opposed to weeks og BBQ food and salads.)

I created this tasty cauliflower soup but, alas, my company loved it too. It was all gone before I had the time to take a picture of it. I'm so sorry.

I hope the picture of the beautiful sky can compensate a little for it.....I took it while on vacation and I love the dramatic light around the clouds.

Here's the recipe for the cauliflower soup:

2 heads of cauliflower, rinsed and cut into flower heads

1 carrot, peeled and sliced

2 potatoes, peeled and sliced

2 quarts vegetable broth (equals 8 cups)

1 garlic clove

1 teaspoon salt

a pinch of cayenne (I mean a really small pinch. The cauliflower is so delicate in taste the cayenne can easily overpower it.)

black pepper to taste

a small dash of heavy cream

Heat the vegetable broth in a large casserole. Add the vegetables, salt, pepper and cayenne. Bring to a boil and let it simmer until the vegetables are soft (about 40 to 50 minutes).

Let the soup cool a little before you run it through the food processor - you might have to do this in a few batches depending on the size of your food processor.
Pour the soup back to the casserole, add heavy cream and bring back to a boil before you serve it.

I served this soup with garlic bread.