Pureed Sweet Vegetable Soup

Posted on by Denny Waxman

Ingredients:

1 medium onion diced
1/2 cup diced leek
1/3 – 1/2 head of cauliflower
Water
Sea salt
Shoyu
Parsley; finely diced for garnish

Preparation:

1. Place diced onions in a pot with water enough to cover onions by an inch.
2. Add a tiny pinch of salt and bring to a boil over medium flame, Continue to
cook onions for several minutes or until they become translucent.
3. Add leeks, cauliflower and additional water to cover vegetables by
approximately 1 to 2  inches.
4. Add an additional generous pinch of sea salt, cover and bring to a boil on a
medium to medium-high flame.
5. When water begins to boil, reduce the flame and simmer on medium-low for
approximately 20 minutes or until the vegetables are tender.
6. Using a hand food mill, puree all the ingredients.
7. Return the pureed vegetables to the pot.
8. Season with a few drops of shoyu and simmer 5 7 minutes on a medium-low
flame.
9. Garnish with finely chopped parsley or scallion.

Note:

The consistency of this soup may be adjusted by the amount of vegetables and
water. If soup becomes too thick, add additional water until desired
consistency is reached.

3 Comments | Tags: Adjusting Your Diet, Macrobiotic Philosophy, Recipes, Uncategorized

Comments:

  1. Thank you.

  2. Lynn Cross says;
    13 Apr 2015 - 2:50

    Hi Denny,

    Just wondering why you do not saute the onions for this soup. It does help bring out the flavor and add sweetness.

    Thanks,
    Lynn

  3. This is the response to the onion question from my wife, Susan.

    Hi Lynn,

    I compose my recipes with a specific intention in mind. Of course I want my food to taste delicious but I am most interested in creating a type of
    energetic quality from the dishes I create. By choosing specific cooking techniques, ingredients and seasonings we are making a conscious choice
    for the type of energy we want to create and in turn receive from our food. The intention for this soup is to have a relaxing, calming and soothing effect
    on our body. It also helps to stabilize blood sugar and especially helpful for hypoglycemia, having a settling quality. For this reason I choose to just allow the vegetables to cook themselves. Sautéing creates a more “active” energetic effect. Thank you for your interest and I hope this answers your question.

    Sincerely,
    Susan Waxman

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