Cauliflower is in season in a variety of colors. You can make an orange or even purple soup. I prefer the original pure white cauliflower. I used one for this recipe.
This soup is going to be roughly puréed so everything just needs a rough chop.
2 Tbsp olive oil
1 white part of a leek
2 stalks of celery
1 medium size cauliflower
2 small to medium sized potatoes, peeled
1tsp of salt
¼ tsp. White pepper
Heat a soup pot. Add the oil and onion. Remember that all the vegetables just need a rough chop.
Cook about 8 minutes over medium heat until the onions have softened. Careful not to brown them.
Add the remaining vegetables, cover and steam for 4 minutes. Add the salt and pepper.
Pour in the water just 2 inches above the vegetables. Simmer over low heat for 30-40 minutes until the cauliflower and potatoes are cooked through.
In small batches, purée the soup. I think this soup lends itself to being a little chunky, so go light with the purée. if you prefer a creamier soup you can purée it all the way. Adjust your seasoning, Sprinkle with one of your favorite green herbs. I used parsley.
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