In SparkArizona, I am participating in the Eat Your Veggies Challenge, which includes trying a new veggie and blogging weekly about how you're getting your five veggies in each day.
Today, I discovered that there is indeed a veggie I had not previously eaten! I found this lovely Maitake mushroom at Whole Foods:
I also found the cutest little head of cauliflower, just about 1.5 cups of florets. So the soup idea lit up in my brain like a light bulb
1.5 cups caulflower florets
3.5 oz. Maitake mushroom, broken into small bite-size pieces
1.3 teaspoons coconut oil
3 cloves of garlic, thinly sliced
ginger powder, sage, and Hawaiian pink salt to taste
Simmer the cauliflower florets in enough water to cover until tender. Set aside.
In a cast iron skillet, gently saute the sliced garlic in coconut oil until it just starts to brown. Add the mushroom pieces and saute until tender. The mushrooms will shrink as they release a good bit of their moisture content.
Puree the cauliflower, then return it to your sauce pan. Stir in the sauteed mushrooms & garlic, along with all their yummy juices. Season to taste with the ginger, sage, and salt.
This soup was absolutely scrumptious. It made two one-cup servings and I ate them both. The nutrition content for the two cups:
Here is an interesting article about the Maitake: www.huffingtonpost.com/p