Thanksgiving is upon us!  Thanksgiving, although not a Jewish holiday, is a holiday that is very Jewish.  The value HaKarat HaTov, Gratitude, is a very Jewish idea.  There is a Jewish tradition of saying 100 blessings every day.  There is a story behind this.  During the reign of King David, there was a terrible plague that took the lives of exactly 100 people each day.  The rabbis at the time instituted the practice of reciting 100 blessings per day.  The plague immediately stopped.  

There are blessings to show gratitude for almost everything: from seeing a rainbow, to seeing the ocean, to wearing a new special outfit, to eating and drinking.  During this holiday, think about all of the times where you can make a blessing and be thankful.

If you are looking for a healthy start to your Thanksgiving (or Shabbat) dinner, try this roasted cauliflower soup.  It is very easy to make and delicious.  If you want to make it dairy, use vegetable broth and add 1/3 cup of cream.

Roasted Cauliflower Soup
Ingredients:
1 head of cauliflower
2 leeks (whites only)
2 cloves of garlic, diced
4 cups of chicken broth
1 cup of water
oil
salt and pepper to taste

Directions:
Preheat oven to 375 degrees.  Chop cauliflower into small florets.  Place them on a baking sheet with a little oil, salt and pepper and roast for about 30 minutes.  Meanwhile saute sliced leeks with a little more oil in a large soup pot.  After the leeks become translucent and the cauliflower is cooked, add the cauliflower to the pot along with the garlic and broth.  Cook for another 5 minutes, then blend the soup with an immersion blender.  Season with salt and pepper as necessary.