|Nutritional Guidelines (per serving)|
|Servings: Serves 4-6|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
I like to serve this soup with a nice chunk of rustic bread and a colorful salad like Harvest Salad of Micro Greens, Apple and Toasted Walnuts; the deeper flavors of Beet Salad With Arugula, Walnuts, Chèvre and Thyme-Lemon Vinaigrette or with a grain salad such as Quinoa Salad With Pan Seared Fennel and Pomegranate or Warm Quinoa Salad With Green Beans and Chanterelle Mushrooms. Paired up with one of these dishes, the soup becomes the center of a wonderful light but satisfying vegetarian supper. I've also enjoyed this for breakfast on a chilly morning; personally I think soup for breakfast is totally under-rated! The soup will hold quite nicely for a couple of days in the refrigerator.
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 medium sweet onion (chopped)
- 1 medium white Japanese yam or one large potato (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 fresh dill (chopped)
- Optional: freshly ground pepper (optional for strict macrobiotic)
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.