A light and yummy soup that is great for our Lungs & Digestive System – a perfect Metal Element Soup.
- Sunflower oil
- 2 onions peeled and chopped, (Can use leeks)
- Whole cauliflower cut into florets
- 400ml vegetable stock
- ½ bunch of Fresh Rosemary, removed from the stalks
- Sea Salt
- 2 heaped tsp grainy mustard
- Umeboshi Vinegar
Heat sunflower oil in a saucepan over a medium heat, then fry the onions for 4-5 minutes until softened and glossy and just starting to colour, stirring occasionally. Add pinch of sea salt.
In a large bowl mix ½ tsp sea salt, 3 tablespoons of sunflower oil, rosemary and 2 tablespoons of grainy mustard. Add the cauliflower florets to the bowl and rub (use your loving hands) and coat the cauliflower with the mixture. Place the coated cauliflower into a baking dish and bake on low heat until cauliflower is tender and turning slightly golden.
Add the stock and the baked cauliflower into a saucepan and bring to the boil. Cover and simmer over a low heat for 30 minutes.
Purée the soup with a stick blender (or whatever you have) adding more stock if a thinner consistency is required. Stir or whisk in the umeboshi vinegar to taste and season with a little more salt if necessary. Make sure you add the umeboshi vinegar as give the soup a creamy consistency.
Gently reheat and serve drizzled with oil, scattered with parsley or chives or some cracked black pepper.