In a large saucepan or stockpot over medium-high,
combine the cauliflower, onion, garlic, broth and
peppercorns. Bring to a simmer, then cover, reduce
heat to low and cook for 10 minutes, or until the
cauliflower is very tender.
Working in batches if necessary, carefully
transfer the mixture, including all of the broth,
to a blender. Make certain the blender cover is
secure when working with hot ingredients. Purée
until smooth.
Add the miso and hot sauce (start with 1/2
teaspoon) to the blender, then puree again to
blend. Taste, then season with salt. Return the
soup to the pot and keep warm over low heat.
In a medium skillet over medium heat, toast the
pumpkin seeds. Stir the seeds constantly until
they all have puffed and barely begun to brown.
Add the tamari to the skillet, being careful
about splatters. Stir until the tamari has
completely evaporated and coated the pepitas.
Originally Submitted
2/10/2015
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