Creamy Cauliflower Soup with Tamari Pepitas

I came across this recipe in the Aspen Times on Thursday.  I love cream of cauliflower soup because it is so creamy tasting without any of the artery clogging cream and butter that you find in creamy soups.  This recipe offers a little kick with the addition of hot sauce and the miso offers some depth of flavor to the soup.  If you like,  add greens such as spinach to the bowl right before you ladle the soup in the bowl to add more nutritional punch.  The hot soup will cook in the greens in just a minute or so.  Enjoy!

Creamy Cauliflower Soup with Tamari Pepitas

• 1 head cauliflower, cored and cut into chunks
• 1 yellow onion, quartered
• 2 cloves garlic
• 2 cups low sodium vegetable broth
• ½ teaspoon whole peppercorns
• 2 Tablespoons yellow miso
• Hot sauce, to taste
• Salt
• ¼ cup pepitas
• 2 tablespoons tamari, or soy sauce

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 very secure when working with hot ingredients. Puree until smooth.

Add the miso and hot sauce (start with ½ tsp) to the blender, then blend to puree again. 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 pepitas. Stir the seeds constantly until they are puffed and barely begun to brown. Add the tamari to the skillet, being careful about platters. Stir until the tamari has completely evaporated and coated the pepitas. Ladel the soup into serving bowls and top with pepitas.

By: J.M. Hirsch www.lunchboxblues.com