{"id":7736,"date":"2021-03-11T23:52:48","date_gmt":"2021-03-12T04:52:48","guid":{"rendered":"https:\/\/diningtraveler.com\/?p=7736"},"modified":"2021-03-11T23:53:54","modified_gmt":"2021-03-12T04:53:54","slug":"recipe-cauliflower-soup","status":"publish","type":"post","link":"https:\/\/diningtraveler.com\/2021\/03\/recipe-cauliflower-soup.html","title":{"rendered":"Recipe: Cauliflower Soup"},"content":{"rendered":"\n

I learned to make cauliflower soup when I lived in Belgium. I don’t remember who taught me to make it, but it’s been part of my “greatest hits” for more than ten years. You only need a few ingredients, and it takes less than 30 minutes to make. What is not to love?<\/p>\n\n\n\n

\"Cauliflower<\/a>
Cauliflower Soup<\/figcaption><\/figure>\n\n\n\n

Easy to Make<\/h3>\n\n\n\n

This cauliflower soup is one of those recipes that I often use as a starter when I host a three-course dinner party. It also makes an easy lunch meal prep option as it holds well in the refrigerator and freezer. Bonus: it’s very kid-friendly. My daughter eats a huge bowl with a slice of bread.<\/p>\n\n\n\n

\"Cauliflower<\/a><\/figure><\/div>\n\n\n\n

Garnishing the Cauliflower Soup<\/h3>\n\n\n\n

I perfected the recipe with a chance encounter with Michelin starred chef Michel Roux (RIP), who told me about frying tiny florets for an added crunch. I love garnishing the cauliflower soup with these delicious fried florets, drizzle flavorful olive oil, and add freshly ground black pepper. It also tastes great with a sprinkle of microgreens.<\/p>\n\n\n\n

Equipment Used:<\/p>\n\n\n\n

Vitamix Blender<\/a>, Le Creuset Dutch Oven<\/a><\/p>\n\n\n\n\n\n\t\n<\/symbol>\n<\/defs>\n<\/svg>\nPrint<\/a><\/span>

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