Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, coarsely chopped
6-8 scallions, chopped
1 clove garlic, minced
2 stalks celery, chopped
2 medium cauliflower, cored and coarsely chopped
1/2 teaspoon sea salt
1/2 teaspoon curry powder (optional – But I insist you use it!!!)
1/8 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried savory or marjoram
6 cups water
2 tablespoons white miso (preferable to vegetable bouillon because it will not turn the soup dark)
1/8 teaspoon fresh ground nutmeg (optional)
I got this recipe from reading a book titled Fit for Life by Harvey and Marilyn Diamond. It opened my eyes up to the many ways I could enjoy vegetables before the Raw Food trend was even a name. That was well over 20 years ago and we still make this wonderful soup every chance we get. So if you need something to help get you out of the winter funk, give this healthy and nutritious delight a try.
Directions:
- 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. Bring to a 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 (Or use a mix stick – but be careful) until smooth and creamy (I actually like mine a bit on the Chunky side).
- Reheat, adding fresh ground nutmeg, if desired
