For my first time making soup (other than Top Ramen of course), this turned out fantastic. I halved the recipe to reduce to 6 servings, and based on the feedback of others, I made a few changes. I roasted the cauliflower and garlic just enough to brown them before adding them to the pot. I also minced a shallot and sauteed it with the leeks, garlic, and cauliflower. For the broth, I used the full recommended amount of broth (4 cups for the halved recipe), but I used half vegetable and half chicken, both with lower than normal sodium. Once the broth was in, I also added one peeled and cubed potato. Beyond the basic seasoning, I also added cayenne pepper, garlic powder, cumin, and a small amount of general Italian seasoning mix. The cumin went well with the roasted cauliflower and garlic, and while I may have added a wee bit too much cayenne, the soup was definitely not bland and I will make it again. It's also very filling, and a little bit of it goes a long way.
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For my first time making soup (other than Top Ramen of course), this turned out fantastic. I...