Recipe

Artichoke soup, you don’t eat it so quickly I think. And that while it is so incredibly tasty and also ready in no time. It is a soup for all seasons, but even better when the weather is nice.

Oh cauliflower, it’s an amazing vegetable. Just the way it grows. I can’t get over it every time I divide them into roses. The ingenuity of such a vegetable to grow like this. Even with the eighteenth cauliflower in a day, I have immense respect. And then the versatile way in which you can prepare a cauliflower. Unbelievable. And always blissful. Also in this recipe in which we combine savory, nutty and sweet.

Tomato soup is always good anyway. But if he still manages to surprise, that’s great. And this one does. The fennel seeds and borlotti beans are responsible for this. And those borlotti beans add body and bite to the soup. And that really makes a difference.

Beetroot, this way, you can’t dislike. I’m sure of that, because the week we had this salad on the menu, I heard that every day. Especially from guests who solemnly declared that they didn’t really like beetroot, but still wanted to enjoy a second helping that evening. That’s all you need to know, right?