This is a light, yet filling, veggie-packed soup.  It is mostly cauliflower (yes, cauliflower, and it’s delicious!) that gives it the creamy base, but I did add just a few small creamer potatoes to make it just a little more silky.  Miso and fresh basil blend to create the main flavoring, making it lovely and fragrant.

Basil Scented Kale and Cauliflower Soup

1 head cauliflower, cut into pieces

3 small creamer potatoes, cut into pieces

10-11 leaves of lacinato kale, chopped

4 large garlic cloves, cut into several small pieces (it is not necessary to mince or crush)

1/2 onion, cut into medium sized pieces

1 cup fresh basil

1 tablespoon miso, your choice of type

1 tbl umeboshi vinegar

salt and pepper to taste (salt may not be needed, as miso and umeboshi are salty)

3 cups or more chicken or vegetable broth

1.) Place broth in a medium stock pot.  Add onions, garlic, cauliflower, and potatoes and bring to a boil.  Cover and simmer until soft.  Then add about 6 leaves of the chopped kale and remove from heat.

2.) Blend ingredients in a blender or food processor.  Use more or less broth as necessary to reach desired consistency.  Add fresh basil and blend.  Return to stock pot and heat to medium.

3.) Chop the remaining few leaves of kale finely.  Add to pot.  Meanwhile, mix miso in a small amount of water and add to pot.  Add umeboshi vinegar, pepper, and salt if it is needed.

Ta-da!  You are done!