This naturally creamy, macrobiotic cauliflower soup recipe is enhanced with the mild flavor of dill. I have seen the most die-hard cauliflower haters change their minds after eating this soup, and I can never seem to make a big enough pot of it: everyone comes back for seconds. If you are not a fan of dill, substitute cilantro, tarragon, or thyme.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients:
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 medium sweet onion, chopped
- 1 medium white Japanese yam (or one large potato if unavailable), peeled and chopped
- 1 stalk celery, chopped
- 1 quart vegetable stock
- 2 cups water
- 1 bay leaf
- 1 branch fresh thyme
- 2 pinches sea salt
- 1/4 cup chopped fresh dill
- Freshly ground pepper (optional for strict macrobiotic)
Preparation:
Cut 4 cups of small (1 inch) florets from the head of cauliflower and set aside. Chop the remaining cauliflower into 1 inch chunks.
Heat olive oil in a soup pot over medium heat. Add onion, yam, celery, and the rough chunks of cauliflower. Cook 5-7 minutes, until the onions are translucent. Add stock, water, bay leaf, thyme, and salt. Bring soup to a boil, cover, reduce to a simmer and cook 20 minutes, or until vegetables are tender.
Remove from heat. Remove and discard the bay leaf and thyme branch. Blend soup base with a vertical blender (or in small batches in a regular blender). Return to medium flame, add cauliflower florets, and cook an additional 10 minutes. Add dill, a few grinds of pepper and serve immediately.
Note: If you are not eating the soup right away, add the dill when it is being served.
Serves 4-6
Copyright 2009 by Jen Hoy
