|Nutritional Guidelines (per serving)|
|Servings: 1 pot (4 to 6 servings)|
|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. 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 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 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.
- If you are not eating the soup right away, add the dill when it is being served.