First, confession: after three days of successfully eating a vegetarian diet, I fell off the wagon at the holiday party on Thursday. Mrs. T makes this wonderful Buffalo dip that contains chicken and I fall for it every time. As of Friday I am back on the wagon, but I predict I’ll probably buckle again during the Filipino Christmas party tomorrow. This is difficult. 

Second, I made a version of this soup back in August, the recipe for which I found in The Clear Skin Diet. This time around I had to wing it because I returned that book to the library, and, well, I didn’t bother to run an internet search. 

Dinner 12/23/11

Ingredients:

• 1 Sweet Potato (large)
• 1 head of cauliflower
• 2 stalks of celery
• handful of cranberries
• salt and pepper to taste
• olive oil

I cut my sweet potato and set it to boil in about 1.5 inches of water. Meanwhile, I sliced up the cauliflower and laid that on a cookie sheet, brushed them with olive oil. I “roasted” for 10 minutes (did not flip them) at 350 degrees. When the potatoes were boiling I added the celery and cranberries to the pot. I mashed the potatoes up coarsely (celery and cranberry tend to rise to the top so they don’t get mashed), then added the cauliflower to the pot. Finally, I put about half of the mixture in the food processor and liquified until smooth. I re-introduced that half into the chunky half. Salt and pepper until it tastes the way you want it. 

Served with a bagel pizza and Leinenkugel’s Fireside Nut Brown Beer.