Soothing, simple, and even vegan!
1 head cauliflower
1-2 cloves garlic
1 tsp curry powder (optional)
2 Tbl extra virgin olive oil
4 cups vegetable (or chicken) broth
1 Tbl miso (optional)
salt and pepper
Remove the leaves and thick core from the cauliflower, and chop it coarsely.
Chop the onion and garlic coarsely.
Heat the olive oil in a pot on low-medium heat, and add the cauliflower, onion, and garlic. If you’re using curry powder, add that now, too.
Cook, stirring, for a few minutes until the onion is softened, but now browned.
Add the broth (and miso, if you’re using it), and bring to a boil. Simmer for 15 minutes or so, until the cauliflower is very soft.
Using an immersion blender (or regular blender, which will make a frothier texture), pureé the soup until it’s smooth. Add salt and pepper to taste.