As the weather cools down and fall approaches, I find myself more and more in the mood for soup.  Warm and nourishing, a delicious bowl of hearty, home cooked soup is something I crave with vigor and vim in the winter months.

The warmth of the meal serves to satisfy my need for compassion inside and consuming a meal from a bowl creates a sense of centering and completion for me.  (I often dine from the likes of a round vessel for this very reason, to speak to the latter; and to speak to the former, I simply despise cold soup – I will make an exception for my own gazpacho, but in general – cold soup makes no sense to me at all!).

My first exposure to the idea of cauliflower soup was met with an upturned nose and no interest whatsoever.  I definitely enjoy the strange looking white knobbly looking brassica variety, but in soup…hmmm….it really did appeal at all.

However, always willing to open myself to new experiences, I gave it a try.

It was delicious.

And so simple.

The preparation I first encountered involved only a bit of butter, onion, cauliflower, broth, and a dash of paprika.  That was a bit too boring for me, so while still keeping it simple, I decided to jazz it up a bit.

Creamy Cauliflower Soup

1 Tbs. pastured butter
1/2 sweet yellow onion, diced
1 dash of sea salt – not too much (miso is inherently salty, as is the broth, most often)
1/2 (large) head cauliflower, roughly chopped
3-4 c. chicken broth (or veggie broth), depending on your texture preference
**1 Tbs. white miso (this adds an extreme amount of depth to the flavor – don’t skip)
Black pepper
Melted ghee (optional)

In a large stockpot over medium heat, warm butter until melted.  Add onions and salt and saute until translucent.  (I prefer to salt my onions while cooking and find it adds flavor to EVERYTHING later on).  Add chopped cauliflower and saute until just beginning to soften.  Add broth and bring to a boil.  Remove from heat and transfer to a high speed blender in batches to puree.  This can also be done in the pot with an immersion blender.  Add miso and blend until smooth.  Return to low heat and stir in black pepper.  Serve with a drizzle of melted ghee. 

**Now I say NOT to skip the miso – however, for a different and also very delicious taste, omit the miso, add more salt, and puree with 2 Tbs. fresh rosemary.  It’s great!

Super Duper Yummy!