Cauliflower and Carrot
Creamy Soup
Despite the name, this soup is non dairy, and not overly sweet, as many carrot soups
usually
are. It does make a large quantity, and we always recommend allowing soups to
mellow overnight so that flavors have a
chance to develop and distribute. Always add
seasonings at the end of cooking, prolonged boiling can cook the flavors
out.
2 heads cauliflower, cut into large florets
6 medium or 4 large carrots, peeled and cut into thirds.
8 cups water
4 cloves garlic, peeled but whole
2 stalks celery, diced
1 large onion cut into 6-8 pieces
2 Tbsp. sea salt
1 Tbsp. parsley-dried
1 tsp. turmeric
1 tsp. dill-dried
In a large stockpot, bring the water to a boil. Add carrots, cover and allow to cook for 5 minutes. Add cauliflower and
re-cover, allow to cook 7-10 minutes until the cauliflower is
almost fully cooked. On top of carrots and cauliflower
add the celery, onion, and whole garlic. Do not stir, but replace cover and allow to cook additional 5-7 minutes or until
celery is soft. Turn off heat and add spices, seasonings and salt. Puree the soup using either and immersion blender, food
processor or traditional countertop blender. Puree
until creamy but not a paste. Allow to cool to room temperature, place
in a glass bowl or jar and let sit overnight in the refrigerator. Before re heating allow to come to room
temperature
and heat on medium until simmering.
Seafood Donabe
2-3 inch strip kombu
6 dried shitake mushrooms
1 Tbsp. wheat-free tamari
1 tsp. Herbmare
1/2
head cabbage, cut into 4 quarters
1/2 block firm tofu, cut into ½ inch cubes
2 carrots, julienne
1 small
diakon, cut into half moons
sea bass
8-12 medium size shrimp with shell
8-12 scallops
mussels
To make stock: Soak kombu and dried shitake mushrooms in 2 cups water for several hours or overnight if time
allows. Remove shitake mushrooms from pot and slice the now soft mushrooms.Bring stock to a rapid simmer. Add tamari,
Herbamare, wedges of cabbage and simmer 3 minutes. Reduce heat if necessary to maintain a gentle simmer and add remaining
ingredients arranging them attractively in the pot according to length of cooking time. Cover and cook for approximately
3 minutes. Taste broth and adjust tamari and Herbmare if necessary.
Note: The dish is prepared on your range or cook top then taken directly to the table to be served therefore an attractive
cooking pot should be used. Our favorite is a Buffet Casserole by LeCruset. Traditional donabe pots made of clay are available
are oriental markets and many health food stores. They are fragile but work well if you are careful and keep the outside dry.
Any shallow cooking pot with a lid, not less than 3” high and 12” in diameter, without handles can also be used.
Vegetarian Donabe
To Make Stock:
3 inch strip kombu
6 dried shitake mushrooms
1 Tbsp. wheat-free tamari
1 tsp. Herbmare
1/2 head cabbage, cut into 4 quarters
1/2 block firm tofu, cut into ½ inch cubes
2 carrots, julienne
1 small diakon, cut into half moons
6 scallions
variety of vegetables: asparagus, cauliflower, broccoli, red skin
potatoes, burdock and
turnips, cut into appropriate size to cook approximately the same time.
Place kombu and shitake mushrooms into a pot with water and soak overnight if
time allows. Remove shitake
mushrooms from pot and slice the now soft mushrooms.
Bring stock to a rapid simmer. Add tamari, Herbamare, wedges of
cabbage and simmer 3 minutes. Reduce heat if necessary to maintain a gentle simmer and add remaining ingredients arranging
them attractively in the pot according to length of cooking
time. Cover and cook for approximately 3 minutes. Taste
broth and adjust tamari and Herbamare if necessary.
Note:
It is important when cooking vegetarian donabe that a stock be made for
flavor.
In this large of a pot a small amount of tamari should not be a problem for
most
people even though tamari and miso are not suggested in the early stages
of The
Body Ecology Diet
