This soup was a special request from a friend who ate a cauliflower soup I made a few years ago.
One fine day she sent me a photograph of my cauliflower soup and said they had tried to make cauliflower soup over the years, but it was never as good as mine.
And could I please post a cauliflower soup recipe?
This message touched me a lot. She had remembered my soup from so long ago? It was almost unbelievable, but she had the picture to prove it.
From the photograph and my own poor memory, I reconstructed that soup, and updated it a bit to reflect my evolving cooking style, as well as what was ripe in the garden.
Enter purple peppers. The early pepper has a mild, unobtrusive flavor that pairs well with cauliflower.
Of course, I understand not everyone has access to purple peppers, so you can easily substitute with any color of bell pepper you like.
The balance of vegetables in this soup works really well. It includes onions, garlic, turnips, and a few greens, in addition to the cauliflower and peppers.
A variety of pleasing savory flavors—from butter, white wine vinegar, salt, black pepper, and lemon—compliment the abundant vegetables.
To sum up, this is a simple cauliflower soup recipe that packs a savory, lip-smacking punch.
