|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 4g||15%|
|Total Sugars 7g|
|Vitamin C 51mg||256%|
|*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. We have seen the most die-hard cauliflower haters change their minds after eating this soup, and we 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.
We like to serve this soup with a nice chunk of rustic bread and a colorful or grain salad. Paired up with a salad, the soup becomes the center of a wonderful light but satisfying vegetarian supper. We've also enjoyed this for breakfast on a chilly morning; personally, we think soup for breakfast is totally underrated. 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 1 large potato, peeled and chopped
1 stalk celery, chopped
1 quart vegetable stock
2 cups water
1 bay leaf
1 sprig fresh thyme
2 pinches sea salt
1/4 cup chopped fresh dill
Freshly ground black pepper, to taste, optional for strict macrobiotic diet
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 to 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.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
- If you are not eating the soup right away, add the dill when it is being served.