I am in love with the soups I make at home. For a long time, I steered away from making them or even eating them in restaurants, because they were either too salty for my taste, or the flavor was a let down after all the preparation. As I have learned different ways to cook for myself, soup has become one of my favorite and most rewarding things to make. I very much enjoy the time it takes to prepare the ingredients and the smells at each step, making it exciting to see the final product.
Awhile back, I was craving cauliflower (my favorite vegetable next to green beans) and saw a recipe for Cauliflower Soup that looked incredible. Over the weekend I tested it out, and it was even better than I imagined. In fact, it was nothing like I thought – which was the best surprise, leaving me proud and reveling in a completely new flavor and texture. [Disclaimer — this is a delicate soup and requires more watching over the pot than other recipes.]
- While I prefer onions browned beyond directions, in this soup doing so will result in a brown color soup, rather than the desired white. I learned this the hard way and had to start over. So, best to follow instructions on this one.
- The soup will end up an almost watery consistency, don’t worry – the flavor will be amazing
- I used a blender like the instructions suggest, although I am sure a food processor or immersion blender will also work