Creamy Cauliflower Soup - cooking recipe

Ingredients

2 Tbsp. butter
1 Tbsp. olive oil
1 medium onion, chopped
6 to 8 scallions, chopped
1 clove garlic, minced
2 stalks celery, chopped
2 medium cauliflower, cored and chopped
1/2 tsp. sea salt
1/2 tsp. curry powder
1/8 tsp. fresh ground black pepper
1/2 tsp. thyme
1 tsp. basil
1 tsp. marjoram
6 c. water
2 Tbsp. white miso (preferable to vegetable bouillon because it won't turn the soup dark)
1/8 tsp. ground nutmeg

Preparation

In a heavy soup kettle, melt butter.
Add oil.
Add onion, scallions and garlic.
Add celery and cauliflower.
Add seasonings.
Mix well.
Cook, uncovered, over medium heat for several minutes, stirring frequently.
Add water and miso.
Bring to a boil.
Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender.
Remove cover and cool slightly. Puree in small increments in a blender until smooth and creamy. Reheat, adding fresh ground nutmeg.