Print
Email
Add a photo
Ingredients
- 2 tbsp. butter
- 1 tbsp. extra virgin olive oil
- 1 med. onion, coarsely minced
- 6-8 scallions, minced
- 1 clove garlic, chopped
- 2 stalks celery, minced
- 2 med. cauliflower, cored & coarsely minced
- 2 tbsp. MISO
- 1/2 teaspoon salt
- 1/2 teaspoon curry pwdr (opt.)
- 1/8 teaspoon fresh grnd pepper
- 1/2 teaspoon dry thyme
- 1 teaspoon dry basil
- 1 teaspoon dry savory or possibly marjoram
- 6 c. water
- 1/8 teaspoon grnd nutmeg (opt.)
Directions
- In heavy soup kettle, heat butter. Add in oil. Add in onion, scallions and garlic. Add in celery and cauliflower. Add in seasonings. Mix well and cook, uncovered over medium heat for several min, stirring frequently. Add in water and MISO. Bring to boil. Simmer, covered, over medium heat for 15 min or possibly till cauliflower is tender. Remove cover and cold slightly. Puree in small increments in blender till smooth and creamy. Reheat, adding fresh grnd nutmeg if you like. Serves 4.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2227g | |
| Calories 601 | |
| Calories from Fat 350 | 58% |
| Total Fat 39.85g | 50% |
| Saturated Fat 17.19g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 2879mg | 120% |
| Potassium 2097mg | 60% |
| Total Carbs 54.7g | 15% |
| Dietary Fiber 19.9g | 66% |
| Sugars 20.91g | 14% |
| Protein 17.06g | 27% |
