My name is: Nicole Berrie.

I’m known for being: founder and editor of Bonberi.com. 

I'm helping to launch: New York’s first plant-based bodega, Bonberi on Bleecker.

You can find it at: 384 Bleecker Street, Tuesdays through Sundays from 10am-6pm!

What makes it special is: There is something for everyone—your child, your partner, your doorman, even your least wellness-y friend. We aim to make wellness less intimidating and more accessible to anyone.

One thing you can’t miss is: a toss-up between our Dulse Caeser and our vegan and gluten-free banana bread. And, of course, our Cauliflower Soup (recipe below!).

My favorite lesser-known detail is: that our street-facing bar seating is the perfect spot for lunching and people-watching (with the occasional celeb sighting).  

Your body will thank you because: our meals are properly food-combined to aid in digestion, are freshly made and taste delicious!

Here’s the recipe for our Bonberi Cauliflower Soup, so you can get a taste of what we offer:

Bonberi Cauliflower Soup

Ingredients:

1. 5 cups cauliflower
2. 2 tablespoons avocado oil
3. 2 yellow onions, thinly sliced (2.5 cups)
4. 3 garlic cloves, roughly chopped
5. 2 cups water
6. Sea salt and pepper, to taste
7. 1/2 cup olive oil
8. ½ teaspoon lemon zest
9. Juice of ½ lemon
10. 5 teaspoon sea salt
11. lemon zest, for garnish

*Makes 5 cups 

Instructions:

1. Chop cauliflower into small florets.
2. In a large pot, add onions and garlic until softened, but not browned (may need to add some water).
3. Add cauliflower. Sauté until cauliflower is tender, slowly adding water as needed (up to ½ cup).
4. Cover and let steam.
5. Pour in remaining water. Bring mixture to boil, then simmer for 15 minutes.
6. Puree by batch in a blender, or use an immersion blender.
7. Season with salt and pepper and blast with squeeze of fresh lemon juice and lemon zest. Serve hot.

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