This is a great dual purpose meal. We roast a chicken tonight (similar to the roast chicken that we made last year), but that’s not the centerpiece to tonight’s meal. We take the innards to make a quick stock which, in turn, serves as the base of a rich, creamy and smooth cauliflower soup.

Soup is perfect in these cold winter months – only today it was 80 degrees outside. Global warming or not, it’s always nice to have soup on hand. It’s healthier and tastier than most anything you’ll get in a restaurant and it warms you as only comfort food can.

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