Last month I cracked the drive socket of my beloved and much used blender. The lovely folks at Vitamix, though, took care of it. They paid for shipping both ways and returned it to me with a replaced socket and a shiny new container.
And it was sorely missed, I can tell you. A decent blender is essential to anyone who wants a diet of mainly plant foods.
It seems a bit odd to be posting a soup recipe in August, but then, as the "June gloom" seems to have extended itself this far, there have definitely been some days recently that soup was in order.
This recipe is adapated from the Blendtec recipe book Fresh Blends, but of course, I couldn't leave it alone. I added some acid in the form of lemon juice to brighten it up, and I used miso instead of the kosher salt called for in the original. I pureed all the vegetables and added cilantro as a garnish.
1 head of organic cauliflower, chopped into florets, approximately 6 cups
1 onion, chopped into chunks
2 tbsp of olive oil
1 tsp of curry powder (decreased from 1.5 tsp in the original recipe)
1 tsp of mild yellow miso
3 cups of water
2 tsp of vegetable broth powder or concentrate (I like Better than Bouillon.)
Preheat the oven to 425 degrees F. Toss the first 4 ingredients in a baking pan and roast for 25 minutes. Add miso, water, and vegetable broth concentrate to the blender with the roasted vegetables and puree. Pour a serving into a big mug and top with cilantro.