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.