Kitchen Corner

The excerpt from Braiding Sweetgrass that Cheri included in her Sequim blog about the Honorable Harvest resonates in this Kitchen Corner—the invitation to share, the commitment to take what is given, and to use technologies that minimize harm.

The recipe this month comes from a family who took the opportunity of the quarantine to write a cookbook. Carrying on in the practice of sharing and attending to lovingly, this simple and tasty soup is offered. Soup shared with others becomes even more delicious!

In gassho,
Sequoia

Cauliflower Soup

Makes about 4 cups

Ingredients

1 medium onion, roughly chopped
1 medium cauliflower, roughly chopped
2 celery stalks, roughly chopped
2 cloves garlic, chopped
1 medium Russet potato, peeled and roughly chopped
2 cups vegetable stock
¼ cup blue cheese crumbles as a garnish
Salt and pepper as needed

Directions

Sauté the onion and celery until the onion is softened and translucent. Add the garlic and cook just until fragrant, about 30 seconds. Add the cauliflower, potato, and enough stock to cover the vegetables (usually 2 cups). Bring to a boil, reduce heat and simmer for about 30 minutes until the cauliflower is fork-tender. Purée with an immersion blender. Add salt and pepper to taste and serve.
1. Garnish with blue cheese crumbles and/or garnish of your choice.