Hi, again. I hope all is well and that Spring is finally reaching you! This has been a fun week. I started cooking with Rachel, a personal macrobiotic chef that is also an instructor at school. I am working with her for part of my externship. She cooks for two clients each week (twice each) and I am helping her with the planning, shopping, and cooking. I love it. She is great to work with and I love that a job like this is at your own pace and changes every day. I am learning so much and thinking about how I might be able to have a similar service sometime down the line.
Since I am home a little more and not eating at school, I made a simple soup to eat. We had this in our Macrobiotics class. It is really just some cauliflower cooked and pureed with water. If you are looking for big, bold flavor this is not for you. This is a mild soup, that feels nourishing and hydrating. I added some broccoli to mine (which is why it is green in the photo) but I think it tastes better with all cauliflower. Adding some carrots would also be nice. You can add some herbs if you want to season it a bit more, but I like just the taste of the vegetables. You can eat this as a starter for your dinner, or eat it with some whole grain bread and a salad. Put some beans in your salad and you will be all set!
I actually had yesterday off which was a nice treat. I had to go downtown to the police station to get fingerprinted for my NC nursing license, but then I went for a nice walk around Lady Bird Lake. Everything is really starting to bloom. This wisteria was beautiful. I also saw 32 turtles out sunning themselves. (Yes, I counted!) Sadly my phone wouldn't take any more pictures. (Something about storage capacity! Huh?) I also loved these wildflowers - they covered a whole hill.
So that's it for today! Hope you enjoy some soup!
Simple Cauliflower Soup
Prep Time: 5 minutes
Cook Time: 30 minutes
Keywords: appetizer side soup/stew gluten-free vegan vegetarian cauliflower
Ingredients (6 servings)
- 1 small onion, diced
- 1 Tbsp olive oil
- 1 head of cauliflower, washed, trimmed and cut into medium-small pieces
- 4 cups of water
- salt to taste
- 1 tsp umeboshi vinegar or lemon juice
Heat the olive oil in a medium skillet. Saute the onion with a pinch of salt until translucent and soft. Put into a soup pot with the water and cauliflower. Bring to a boil, then cover and reduce to a simmer. Cook for 20 to 30 minutes until the cauliflower is very soft. Puree with an immersion blender or in batches in an upright blender. Pour back into the soup pot. Add the vinegar or lemon juice. Season with salt if needed. Serve warm, room temperature or cold.
Note: If this is too mild for you, feel free to add your favorite herbs. Thyme would be nice, or even oregano. I used 2 small heads of broccoli and half of a cauliflower which is why the soup is green in my picture. I like it better with all cauliflower.