WHO: Bogre is new to the cooking game. His style? Hitting the ground running.
WHAT: A deceptively creamy, comforting bowl of soup.
HOW: Roast cauliflower, purée with stock, and do the soup thing.
WHY WE LOVE IT: Where potatoes take up residence in the traditional version of this soup, Bogre ingeniously swaps in roasted -- then puréed -- cauliflower. What you get is a richness that's earthy without being heavy, or, the soup we'd be happy to eat every single day.
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Get a load of those pretty ingredients.
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Begin by roasting your spiced-up cauliflower.
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Add a little olive oil for good measure.
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Mix the whole thing up, and roast it in a hot oven.
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After about 30 minutes, it should look like this.
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Make the most out of all the caramelized bits by deglazing.
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But make sure you scrape them all up!
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Now onto the soup. Sweat that allium.
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Add your garlic, and the red pepper.
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And remember all of that deglazing you did? Dump that in now.
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Add the rest of the stock, boil, then bring back down to a simmer.
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When everything is cooked, take it of the heat and purée.
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You're doing a great job.
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Add in the kielbasa...
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And a healthy amount of firey mustard greens. (Don't worry -- they'll mellow with the heat.)
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Stir them in, simmer just a bit more, and have a bowl at the ready.
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See? We told you to get a bowl. This is going to be good.