Cindy's Recipes

Cauliflower Soup

From Austin American Statesman article about Macrobiotic Food,
November 6, 2008; http://www.statesman.com

This soup is very easy and always a crowd pleaser. The creamy texture makes for a rich, flavorful soup without added oil.

INGREDIENTS:
1 head organic cauliflower, washed and cut in chuncks
4 - 5 cups spring or filtered water
1/2 - 1 tsp. unrefined sea salt, or to taste
1 tbsp. umeboshi vinegar, or to taste (optional)
1/2 cup organic carrots
1 sheet nori (seaweed), cut in small strips for garnish
1/4 cup organic parsley, chopped for garnish

DIRECTIONS:
Place cauliflower and water n a pot. Add sea salt and bring to a boil on a high flame.
Reduce flame to medium-low; cover and simmer until cauliflower is very soft.

Puree cauliflower and cooking water with a hand blender. Add umeboshi vinegar. Make flower cutouts from
the carrots using a device found at atores such as World Market. Parboil carrot flowers
in a separate pot. Remove and drain. Adjust seasoning with sea salt
or umboshi vinegar, to taste, and simmer several minutes longer.

Pour soup into individual serving bowls and garnish each portion with 2 carrot flowers,
a small amount of chopped parsley and a few strips of toasted nori. Serve.

You can replace cauliflower with 3 cups of broccoli florets for creamy
broccoli soup or add one small onion for added flavor.

The Natural Epicurean

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