- 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
In a heavy soup kettle, add avocado butter and olive oil. Add onion, scallions, garlic, celery, cauliflower, and all the seasonings (except nutmeg).
Mix well and cook uncovered over medium heat for several minutes, stirring often. Add water and miso and bring to boil.
Let simmer, keep covered, over medium heat for 15 minutes or until cauliflower is tender.
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.