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perfect creamy cauliflower soup
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Published: 13 years ago

perfect creamy cauliflower soup

I was asked for this recipe but I'm posting again at the top to make sure it's seen for the benefit of all. :-)


2 Tbs butter
1 Tbs olive oil
1 medium onion, coarsely chopped
6-8 scallions, chopped
1 clove garlic, minced (I like more garlic)
2 stalks celery, chopped
2 medium cauliflower, cored & coarsely chopped
1/2 tsp Sea Salt
1/2 tsp curry powder (optional)
1/8 tsp black pepper
1/2 tsp dried thyme
1 tsp dried basil
1 tsp dried savory or marjoram
6 cups water
2 Tbs white miso (if you want to keep the soup white, or you can use vegetable boullion)
nutmeg to garnish

In heavy soup kettle, melt butter. Add oil. Add onion, scallions and garlic. Add Celery and cauliflower. Add seasonings. Mix well and cook, uncovered, over medium heat for several minutes, stirring frequently. Add water and miso (or veg. boullion, my preference). Bring to boil. Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender. Remove cover and cool slightly. Puree in small increments in blender until smooth and creamy. Reheat if necessary, adding fresh ground nutmeg, if desired.

Personally, although the soup is slightly better, and a delightful consistency after pureed, I personally leave it as a broth soup b/c I like the texture and get tired of eating only cream. The cream version is probably a great first bowl for breaking a fast. I'd recommending saving the soup and pureeing when you want cream or just warming up when you want broth. But like I said, this soup is WONDERFUL! :-) Enjoy your fast, then OJ, then soup!

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