2 tbsp. butter
1 tbsp. olive oil
1 med. onion, coarsely chopped
6-8 scallions, chopped
1 clove garlic, minced
2 stalks celery, chopped
2 med. cauliflower, cored & coarsely chopped
1 tsp. sea salt
1 tsp. curry powder (optional)
1/4 tsp. fresh ground black pepper
1 tsp. dried thyme
2 tsp. dried basil
2 tsp. dried savory or marjoram
6 c. water
2 tbsp. white miso (preferable to vegetable bouillon because it will not turn the soup dark)
1/8 tsp. fresh ground nutmeg (optional)

In heavy soup kettle, melt butter. Add oil. Add onion, scallions and garlic. Add celery and cauliflower. Add seasonings. Mix well and 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 blender until smooth and creamy. Reheat, adding fresh ground nutmeg, if desired. Serves 4.