Soup in bread is always a winner and it looks so fantastically good when it is served like this. The soup marinates the bread from the inside so it becomes soft and tasty.
First you make the bread. Mix wheat flour, dry yeast, salt and lukewarm water and knead for 10 minutes. Cover with a cloth and let it rise in a warm place for about 30 minutes.
2
Then make the soup. In an ovenproof form, you place cauliflower, garlic and shallots. Drizzle over some olive oil and bake in the oven for 30 minutes. Meanwhile, boil water and add vegetable broth. Let it simmer until the bouillon cube has dissolved.
3
Bake a tall loaf about 15 cm in diameter, and let it rise for 20 minutes in a warm place. Bake at 200 degrees celsius for about 30 minutes.
4
In the pot with vegetable broth, add the oven-baked cauliflower, shallots and garlic. Give it a boil and add cream cheese. Season with salt and pepper. If you have a bit of dry white wine, I would use this here. About 1 dl per serving. Let it simmer for about 10 minutes.
5
Cut off the top of the bread and dig out the insides. You divide the offal into large pieces and serve with olive oil and salt as a side dish. Then pour the soup in and top with a little olive oil and salt. If you have cheese, you can grate this over. Let it stand for 5 minutes before serving.
