Some vegetables grow together with you. Cauliflower is one of them. This recipe turns it into a creamy soup and serves it with garlic bread.
Photo By Mads Damgaard
Remember how you hated cauliflower when you were a kid? Well, hate no more. This wonderful member of the Brassicae-family is the perfect ingredient for a blended soup. And this one is both creamy and filling, but still fresh and with vibrant flavors. Don’t throw the water away after boiling – it contains a lot of taste and will be essential to produce the best possible soup here. I also like to keep a few small pieces of cauliflower out of the blending process, and add them just before serving.Print
Kalle Bergman is a food writer and media entrepreneur who is the founder of Honest Cooking and PAIR Magazine. As a food writer, his writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia.