So see, we had these for breakfast:

That’s right.

Homemade donuts. And a lot of them, including this beauty that I dipped myself:

All made by the usual bakefest crew while we ate breakfast burritos and Matt and Shane stoked the fire in Olivia’s woodburning stove.

So you can imagine that we were on a bit of a sugar high for a few hours. And when we came down, our brains and bellies aching from too many sweets, we needed something simple and healthy. This soup wasn’t quite as creamy and wonderful as the one Suz made the other week, but it was filling without feeling heavy. Next time I think I’ll roast the cauliflower instead of boiling it, and maybe use a bit of cream in addition to the cup of shredded parmesan that Suz recommended.  So very good.

Recipes:
Cauliflower Soup from Whole Living (Nov ’10 issue)