Creamy Cauliflower Soup

Creamy Cauliflower Soup

1 Tbs. pastured butter (or olive oil)
1/2 sweet yellow onion, diced
1 dash of sea salt – not too much (miso is inherently salty, as is the broth, most often)
1/2 (large) head cauliflower, roughly chopped
3-4 c. chicken broth (or veggie broth), depending on your texture preference
**1 Tbs. white miso (this adds an extreme amount of depth to the flavor – don’t skip)
Black pepper
Melted ghee (optional)

 

In a large stockpot over medium heat, warm butter until melted.  
Add onions and salt and sauté until translucent.  (I prefer to salt my onions while cooking and find it adds flavor to EVERYTHING later).  
Add chopped cauliflower and sauté until just beginning to soften. 
Add broth and bring to a boil.  
Remove from heat and transfer to a high-speed blender in batches to puree. This can also be done in the pot with an immersion blender.  
Add miso and blend until smooth.  
Return to low heat and stir in black pepper.  

 

Serve with a drizzle of melted ghee. 

 

Super Duper Yummy!