Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4-6 servings
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 medium sweet onion, chopped
- 1 leek, white and pale green part only, chopped
- 2 carrots, chopped
- 1 medium white Japanese yam (or one large Yukon gold potato), peeled and chopped
- 1 stalk celery, chopped
- 6 cups water
- 1 bay leaf
- 1 branch fresh thyme
- 2 pinches sea salt
- 1/4 cup chopped fresh cilantro, dill or basil
- Freshly ground pepper (optional for strict macrobiotic)
Heat olive oil in a soup pot over medium heat. Add onion, leeks, carrots, yam, celery, and the rough chunks of cauliflower. Cook 5-7 minutes, until the onions are translucent. Add 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). Adjust seasoning if needed. Return to medium flame, add cauliflower florets, and cook an additional 10 minutes. Add cilantro, a few grinds of pepper and serve immediately.
Note: If you are not eating the soup right away, add the cilantro when it is being served.
Copyright 2010 by Jen Hoy