Pureed Sweet Vegetable Soup

Pureed Sweet Vegetable Soup

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.

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.

3 Comments

  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.

    Thanks,
    Lynn

    • 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.

      Sincerely,
      Susan Waxman

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