Creamy Cauliflower Soup

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Creamy Cauliflower Soup

Source: Lorna Sass' Complete Vegetarian Kitchen

 

1 small head ( 1 1/2 Pounds) cauliflower

2 c. water

2 c. vegetable stock

3/4 pound carrots or butternut squash, scrubbed and coarsely chopped

1 medium (about 1/2 pound) potato, peeled and coarsely chopped

1 teaspoon dried tarragon

1 to 2 T. light miso or sea salt to taste

 

Garnish

3 radicchio leaves, cut into thin strips or 4 to 6 T. chopped watercress

leaves

 

1. Cut the cauliflower into medium sized florets. In a large soup pot combine

the cauliflower, water, stock, carrots, potato, and tarragon. Bring to a

boil, reduce heat and simmer, covered, until the vegetables are very soft, about

20 to 30 minutes.

 

2. Puree the soup in two batches in a blender (for smoother texture), food

mill, or food processor, adding miso or salt. Return to the pot to rewarm.

Adjust seasonings and garnish before serving.