This soup is easy and a tasty way to have cauliflower. You will need either a blender (an immersion blender is easiest) or food processor. Since the vegetables will be blended once cooked, you only need to chop them coarsely.
1 head of cauliflower
1 large red or yellow onion
3 cloves garlic, crushed
1 carrot
2-4 stalks celery ( I like more celery) and/or 1 celeriac root
1 medium red potato, optional ( I usually leave this out>)
2 Tbsp. extra-virgin olive oil or ghee ( I use ghee)
Approximately 6 cups of water or chicken or vegetable stock
3 Tbsp. mellow white miso (MisoMaster brand)
1/2 cup chopped cilantro (optional)
1 tsp. ground dill seed (optional)
pinch cayenne
salt and pepper to taste
Saute onion in olive oil in a soup pot about 3 minutes. Add cauliflower, carrot, potato, and celery. Add enough water or stock to just cover vegetables. Bring to a boil and immediately lower heat so that the soup simmers gently. Cover with the lid cracked open–this is important for avoiding developing a strong cauliflower flavor. Simmer until vegetables are tender–about 30-45 minutes. Remove from heat. If you have an immersion blender, blend the vegetables until smooth, otherwise, strain vegetables. Save cooking water and return to soup pot. Blend or process strained vegetables. Add the puree to the liquid in the soup pot. Stir well. Mix miso in a small bowl with some of the soup. Add to soup pot. Crush garlic and add to soup and stir well. Add cilantro/dill seed. Season with salt and pepper and cayenne.
Serves 4-6
