5 c. water
1 med. white onion, coarsely chopped
1 stalk celery, chopped
2 scallions, chopped
1 med. cauliflower, cored & chopped into 1-inch florets
1 tsp. sea salt (opt.)
1 tbsp. white miso or 1 vegetable bouillon
2 c. fresh or frozen peas
1 tsp. dried dill or 2 tbsp. fresh
1 tbsp. fresh parsley, chopped
1 tsp. dried basil
1/4 tsp. dried sage
1/4 c. fresh cilantro, chopped (opt.)
2 tsp. butter
1/2 tsp. seasoned salt or salt-free seasoning (opt.)

In heavy soup kettle, bring water to a boil. Add onion, celery, scallions, cauliflower, salt and miso. Return to boil. Simmer, covered, for 10 minutes. Add peas, dill, parsley, basil, sage and cilantro. Return to boil, cover and simmer for an additional 10 minutes. Remove cover and cool slightly. Puree in blender or food processor until creamy. Return to heat. Add butter and stir as you reheat. Adjust seasonings, adding salt if desired. Serves 3.

NOTE: If you wish a chunky soup, you can reserve 2 cups of vegetables from the broth before pureeing and return them to soup as you reheat.