Decker Brothers Gourmet
March Soups
Chili Mole Chili Mole
Traditional chili spices are scented with unsweetened Mexican cocoa and simmered with red beans, fresh sweet potatoes, corn and pumpkin seeds (pepitos) for a unique, rich flavor.

Vegan/Gluten Free

Veggie Posole Veggie Posole
This spicy soup is made with a Pasilla pepper and tomato base. We then add hominy, carrots, kale, peppers and Mexican spices to create a healthy new twist on an old favorite.

Vegan/Gluten Free

Irish Potato Soup with Fresh Dill Irish Potato Soup with Fresh Dill
Hearty chunks of red-skin potatoes are simmered with sliced green onion, fresh dill and sour cream.

Vegetarian/Gluten Free

Green Split Pea Soup with Basil Green Split Pea Soup with Basil
Think green! Green split peas and zucchini are simmered together with garlic and fresh basil. Feel free to give in to temptation, it's great for you.

Vegan/Gluten Free

Pumpkin Thai Soup Pumpkin Thai Soup
Rich and aromatic Thai red curry, coconut milk and a touch of peanut butter go into this velvety, vegan "bisque". This sensational soup has San Diego simmering.

Vegan//Gluten Free

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Cauliflower Soup with Fennel

Peppered Caulifower Soup with Sour Cream Cauliflower Soup with Fennel
Fresh cauliflower and sweet white potatoes are seasoned with a dash of black pepper and fennel seeds and a touch of sour cream.

Vegetarian / Gluten Free.

It seems that people love or hate cauliflower. Cauliflower is one of the many members of the Cruciferous family that also includes broccoli, cabbage, bok choy and brussle sprouts. When boiled in plain water, these vegetables can produce quite an unpleasant odor.

As smell is married to taste, many people have pushed aside this historical and healthy power house because of the release of sulfur compounds. Luckily, the sulfur in the air does not impact the taste of the finished product, but frequently people unfairly associate the taste with this side effect.

Cauliflower literally means "cabbage flower". While closely related this is not actually the case. References to cauliflower go back to the start of our AD era but didn't gain in popularity in Europe until the 17th century. As the growing cauliflower plant prefers cool, moist areas. Thus the European climate suited it perfectly and it rapidly gained popularity.

Our cauliflower soup begins with boiling white sweet potatoes with the stems and stalk of the cauliflower and fennel. Once pureed we add the cauliflower florets to the soup and cool minimally to preserve the many vitamins and minerals which this vegetable is known for.

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