If you like soup, you will love this original author recipe, that brings together some unexpected actors: cauliflower, Brussels sprouts, garlic, Italian sweet paprika, and even roasted sesame seeds!
- 300 grams cauliflower
- 15 Brussels sprouts
- 1 garlic clove
- 1 Italian sweet pepper, or alternative
- 500 ml water
- sea salt to taste
- In a deep soup pot, bring the water to a boil, than tip in cauliflower and Brussels sprouts, season with salt, and simmer for 6 minutes, or until the tip of a knife inserted into the vegetable can enter with some resistance.
- Remove from heat, then strain the soup through a colander, without discarding the water - it will act as stock for the cream soup. Tip the vegetable into a food processor, add two ladles of the stock, raw garlic and raw pepper, and puree till smooth. Gradually add more stock, till you achieve the desired soup consistency.
- Return shortly to the pot, and season with more salt if desired.