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
cup cauliflower florets, cut up, loosely packed
sliced fresh shitake mushrooms
peeled and grated fresh ginger, to taste
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.
Chill. Serve and garnish with fresh herbs. For more contrast add black gomasio or some arame on top.