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“A great fall or winter soup. Can easily be adjusted to be vegetarian or vegan.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Sautee onion and garlic in bacon and pan drippings until onion is translucent. Roughly chop cauliflower and carrot and add to pan and sautee on medium for 5 minutes.
  2. Add mace, sumac, and aleppo pepper. Add stock and cook for 30 mins on low covered.
  3. add milk and simmer for 15 minutes adding salt and pepper to taste.
  4. serve in bowls topped with cheese and croutons.

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