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Cauliflower Tofu Bisque
1 medium head cauliflower, broken into pieces
1 small zucchini, sliced thinly
1 medium carrot, sliced thinly
1 stalk celery, diced
1 large yellow onion, diced
2 Tbsp. mellow white miso
2 tsp. salt
1 tsp. pepper (or to taste)
5 cups water
1 1/2 boxes silken tofu (firm or soft), about 16 oz.
1 Tbsp. chopped fresh dill
In a 4 quart soup pot saute onion, celery, carrot, zucchini and
cauliflower in oil until slightly cooked, about 5 minutes. Add
water, tofu, seasonings, except for dill, and bring to a boil. Cook
5 minutes more, or until cauliflower is soft. Blend well (in 2 or
3 batches). Just before serving, garnish with fresh chopped dill
and julienne zucchini slices.
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Cauliflower Soup 03