Roasted Cauliflower Soup

It’s April in Southern California, and I’m staring at the grill every night saying, “Okay, tomorrow. Tomorrow, we grill.” But this being a weird April for weather, tomorrow comes, and it’s just not quite grilling weather. I mean, we had snow falling in the near mountains just two days ago. I can’t even find the energy to clean the grill.

So I’m thinking soup these days. Lots of soup. My trusty Lentil Soup is on deck (I always have the makings for lentil soup because when the craving hits, it hits hard), but a cruise through the refrigerator reminded me that I had leftover roasted cauliflower. I vaguely recall thinking “soup” at the time. Then the moment came and, voila!, I’d made this soup.

[box type=”note” style=”rounded” border=”full”]This recipe is cauliflower soup the long way, but, as you can see from the above, you can shortcut it by using leftover roasted cauliflower. Heck, ain’t nobody making you do the roasting either. It’s your soup, do it the way that works best for you![/box]

Guacamole

For many years, I pretended I didn’t know how to make guacamole. My husband, swearing he had one half of a top secret recipe, insisted guacamole was man’s work. Of course, since he only had half the recipe (the avocado half, from what I can tell), this meant, well, no homemade guacamole.

Needless to say, this wasn’t workable on any level, so I just, you know, started making my own guacamole. It’s really quite simple — the ingredients are very flexible. And, since I live in Southern California, getting my hands on fresh avocados is so easy. One note: the texture of guacamole can range from creamy smooth to chunky — it’s all about your preferences.

One note: Many grocery stores carry vacuum-packed avocados in the deli/fresh foods section, and I am here to tell you they taste terrific.

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