1 1/2cupspotato, rutabaga, or turnippeeled and chopped
4cupswater or vegetable stock
to finish the soup
3tablespoons parsleychopped
2teaspoonslemonfreshly squeezed, or to taste
1/4teaspoonsaltor to taste
to garnish the soup (optional)
feta cheese or Parmesan to taste
green onionfinely chopped
black pepperfreshly ground
Instructions
prepare
Chop celery, along with the onion or leek and garlic. Keep them together in one bowl, and set aside until needed.
Chop cauliflower and the potato, rutabaga, or turnip, and set aside until needed.
cook the soup
Heat ghee in a medium saucepan on medium heat. Add celery, onion or leek, and garlic. Sauté until starting to brown.
Add cauliflower, potato/rutabaga/turnip, and water or vegetable stock. Bring to a boil, then reduce to a simmer. Cook for 30 minutes, or until the vegetables are soft.
finish the soup
Decide if you prefer a puree, or a more chunky soup. Use an immersion blender to blend the soup to your desired consistency.
Turn off the heat and stir in chopped parsley, lemon juice, and salt. Taste, and adjust for salt and lemon.
Serve into individual bowls and top with optional feta cheese or Parmesan, finely chopped green onion, and/or freshly ground black pepper.
Notes
Dosha variations
Due to the prominence of the bitter, pungent and astringent tastes, this soup is most pacifying for Kapha dosha, and for enjoying in the winter and early spring, which is Kapha season. Kapha will do well to choose rutabaga, celery root, or turnip instead of potato. Kapha can choose water rather than stock as their liquid and use the black pepper and green onion garnish suggested, as pungent taste supports Kapha.Pitta dosha will also do well with this soup. To modify for further balancing, reduce the garlic to one clove or none, or use fresh ginger instead. In general, reduce the pungents. Pitta can select potato or rutabaga, water or stock as their liquid, and use the feta cheese garnish suggested for extra protein and satiety.Vata dosha will want to add more sweet taste by substituting the cauliflower with fennel, parsnips, or summer squash. Vata may use the potato, or select sweet potato or rutabaga. Also be sure to add enough salt and lemon, and go for the optional feta cheese garnish for extra fats. Use the vegetable stock for extra nourishment.
Vegetable substitutes and add-ins
If you are avoiding potato, you can easily substitute the potato for other white, or light colored vegetables.You can could try rutabaga, turnips, kohlrabi, parsnips, celery root (celeriac), or daikon radish.For substitutions and add-ins that are more on the sweet side, try fennel, parsnips, or summer squash.