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

Melt butter in a heavy soup kettle. Add oil. Add onion and 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 if needed.