Pumpkin, cauliflower and seaweed soup
This makes a delicious creamy soup. Ideal for those cold winter days. It's pre-fermented with shiokoji then has Sake Lees and seaweed to bring out the umami.
For phase I be sure to use fresh herbs.
Ingredients
- 1/2 a pumpkin (already cooked and removed from the skin)
- 1 whole cauliflower chopped into pieces
- 2 tsp Shiokoji
- 1 dessert spoon of dried wakame seaweed
- 1 can of coconut cream/milk
- 1-2 tsp of mixed herbs
- salt and pepper
- 1 tsp size portion of sake lees
Method
- Place the ready cooked pumpkin pieces and chopped pieces of cauliflower in a pan and mix with with the Shiokoji.
- Leave to ferment 4-12 hours.
- Add the sake lees, seaweed, herbs, salt and pepper.
- Add enough water to cover the vegetables.
- Bring to a boil then turn the heat down to a low simmer and cook for 2-8 hours until the cauliflower is soft.
- Blend in a food blender and return contents to the stove.
- Add the coconut milk/cream and bring to simmer for a few minutes
- Enjoy!