This soup is awesome. Rarely will you hear me say that about any recipe as awesome is quite an accolade, but this soup is just that. Not just that, it is also healthy, nutritious and tasty.
Cauliflower itself a remarkable vegetable and with the trend now for roasting it got a whole lot better. Roasting not only retains the flavour but it becomes sweeter with a touch of nuttiness. too.
The soup is thickened with potato so will also suit many diets including vegetarians, vegan, gluten and dairy free making it something of a Super Soup.
Published by Elaine Lemm
I am a former chef trained at the Ritz Escoffier School in Paris and was the owner of the renowned cookery school Cuisine Eclairée for 10 years with bases in the UK, Italy, France, and Sweden. I share my passion for food and cooking as a freelance writer and photographer and am the award-winning author of four food books. I have written for many leading titles, including five years writing about and developing recipes on British and Irish food for the New York Times Company, restaurant critic and columnist for the Yorkshire Post, BBC Good Food, Olive, Waitrose Food, Food 52 and many more. I was voted one of the top 50 food writers in the UK by The Press Gazette.
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