Creamy Cauliflower Soup

Serves 4-5

Ingredients:

1 T olive oil

1 cup diced onion

1 cup thinly sliced leeks

1 clove garlic, minced

3 cups cauliflower florets

2 ½ cups vegetable broth or water

1 bay leaf (option)

¼ t sea salt, or to taste

⅛ t cumin powder (optional)

Dash of shoyu or tamari

Fresh dill or parsley for garnish

Directions:

1. Heat oil in a pot, then add the onion and sauté until translucent, approximately 4 minutes.
2. Add leeks and sauté for 3 minute.
3. Add garlic and sauté 30 seconds.
4. Place cauliflower on top then pour the broth or water to barely cover the cauliflower.
5. Add one bay leaf, cover and bring to a oil over medium heat.
6. Reduce heat and simmer until cauliflower is tender (approximately 20-30 minutes).
7. Take out the bay leaf and turn off the flame.
8. Transfer to a blender and puree or use a hand-held immersion blender to blend in the pot.
9. Return back to the pot and flavor with sea salt, shoyu and cumin powder.
10. Simmer for 10 minutes.
11. Garnish with fresh dill or parsley.

 

Recipe and photo provided by Sachi Kato. www.macrobiotic.sachikato.com