Yield: 4 servings
|5 cups||Cauliflower florets (1 head)|
|3 cups||Vegetable stock|
|1 tablespoon||Brown rice miso|
|1 tablespoon||Low fat cream cheese|
|1 tablespoon||Spice seasoning|
|¼ cup||Scraped and finely cubed carrot|
|¼ cup||Scraped and finely cubed celery|
|¼ cup||Chopped scallion, white part only (2-3 scallions)|
|1 teaspoon||Louisiana style hot sauce|
|¼ teaspoon||Ground white pepper|
|½ cup||Fresh peas, or frozen peas, thawed|
This deceptively mild soup is actually brimming with flavorful seasonings. The vitamin and protein rich brown rice miso, a soybean paste, is stocked in the ecthnic section of larger markets and by Asian groceries. Spike seasoning is an herb mix that can be found on your supermarket's spice rack. You can creat a variety of robust, healthy vegetable purees using this recipe. Try substituting an equal amount of trimmed and chopped asparagus, carrot, or spinach for the cauliflower. Combine the cauliflower and vegetable stock in a stockpot. Cook over medium heat for about 20 minutes, until the cauliflower is fork tender. Transfer the contents of the pot to a blender, add the miso and cream cheese, and puree until smooth.
Return the puree to that stockpot. Add all remaining ingredients except the peas and cook over low heat for about 5 minutes, until the vegetables are tender. Stir in the peas.
Origin: In the Kitchen with Rosie, Oprah's Favorite Recipes. Shared by: Sharon Stevens, July/94.
Submitted By CANDIS COMPTON On 08-09-95