Portrait of a soup in cream

June 28, 2011

Author Notes: Experimenting with ingredients and a great new blender this became the first course for supper tonight. There were beautiful shitake mushrooms at the market today which I could not resist. A vegan friend last summer had made me something like this with just three ingredients: the florets, another type of mushroom and the almond milk. It was a bit bland. In trying to jazz this soup up, I first used raw garlic, but found it too caustic. I introduced the clementine juice to temper the sourness.I like using a little ginger. Use just the cauliflower florets, no stems with this soup. This is really simple, but full of flavor. Arame adds a great contrast in color, texture and flavor. For a green variation, you can drop the olive oil but add a fresh avocado spritzed with Meyer lemon to the blender. That version is best with a chiffonade of herbs on top. I won't upload that as a separate recipe.Sagegreen

Serves: 2-4


  • 1 cup cauliflower florets, cut up, loosely packed
  • 1 cup sliced fresh shitake mushrooms
  • 1-2 teaspoons peeled and grated fresh ginger, to taste
  • 1/2 teaspoon grated pink Himalayan salt
  • 2 tablespoons EVOO
  • juice from 2 fresh clementines or tangerine
  • 1 1/2 - 2 cups unsweetened almond milk, depending upon desired thickness
  • small handful of fresh herbs such as basil, cilantro, and/or parsley
  • pinches of black gomasio or arame as optional garnish for contrast
In This Recipe


  1. Place all of the ingredients save for half of the herbs in a food processor or blender. Puree. If you want a thinner soup add more almond milk.Taste and adjust the taste by adding a little more salt, juice or oil.
  2. Chill. Serve and garnish with fresh herbs. For more contrast add black gomasio or some arame on top.

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