makes 4 servings
This is one of the easiest and tastiest soups you can make. It's mild, nourishing, and absolutely delicious. One of my favorite ways to make it is topped with chunks of avocado and pungent green chutney (shown here) but often I will also top it with a drizzle of olive oil, chives, and crispy mushrooms. It's also a great base for other soups. Try substituting in a sweet potato or a couple carrots for 1/2 the cauliflower, for example. Options are limitless.
2 stalks celery
1/2 head of cauliflower - steamed
1/4 c white miso
2 c water or vegetable broth
1 c soaked raw cashews
2 avocados - diced
green chutney (get the recipe here)
Place all ingredients except avocado and chutney into a blender and process on high for 1 minute. Pour into a medium saucepan and simmer covered on medium-low for about 15 minutes until heated through. Stir frequently to prevent sticking. Be sure not to boil as it will make the miso bitter.
Ladle into bowls and top each with 1/2 diced avocado and a generous drizzle of the chutney.