Servings: 8-10

Ingredients

  • 2 tablespoons avocado butter
  • 1 tablespoon olive oil
  • 1 medium onion, coarsely chopped
  • 1 clove garlic, minced
  • 6-8 scallions, chopped
  • 2 stalks celery, chopped
  • 2 medium cauliflowers, cored and coarsely chopped
  • ½ teaspoon sea salt
  • ¼ teaspoon dried thyme
  • 2 teaspoons chopped fresh basil
  • ½ teaspoon black pepper
  • 1 teaspoon dried marjoram or savory
  • 6 cups water
  • 2 tablespoons white miso
  • ½ teaspoon ground nutmeg

Step 1

In a heavy soup kettle, add avocado butter and olive oil. Add onion, scallions, garlic, celery, cauliflower, and all the seasonings (except nutmeg).

Step 2

Mix well and cook uncovered over medium heat for several minutes, stirring often. Add water and miso and bring to boil.

Step 3

Let simmer, keep covered, over medium heat for 15 minutes or until cauliflower is tender.

Step 4

Remove cover, let it cool, and then puree it. Immersion blender is very helpful here. When ready to serve, heat as desired and sprinkle on nutmeg.