Pureed Sweet Vegetable Soup

Pureed Sweet Vegetable Soup


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


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
9. Garnish with finely chopped parsley or scallion.


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.

By | 2017-09-10T06:02:08+00:00 August 18th, 2008|Adjusting Your Diet, Macrobiotic Philosophy, Recipes, Uncategorized|3 Comments

About the Author:

Denny Waxman is an internationally recognized teacher, counselor, and writer on health, natural healing and macrobiotics.


  1. Denny Waxman February 8, 2010 at 3:20 am - Reply

    Thank you.

  2. Lynn Cross April 13, 2015 at 2:50 am - Reply

    Hi Denny,

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


    • Denny Waxman April 16, 2015 at 11:45 pm - Reply

      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.

      Susan Waxman

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