June 2013

Technicolor Basil Creme Soup

purple cauliflower purple basil ume plum vinegar

1 head purple cauliflower
1 large yellow onion
3 cloves garlic
olive oil
6 c vegetable stock
salt and pepper to taste
¼ c umeboshi vinegar
1 c chopped red basil leaves

Heat oven to 350 and roast the onion, cauliflower, and garlic tossed with olive oil for 1 hour covered.
Transfer to a soup pot, add the rest and bring to a boil. Turn off heat and puree either with a hand mill or in a food processor in batches.

  • Ume Plum Vinegar can be found in the Asian section at Whole Foods. This versitile condiment can also be used in salad dressings. Swap out another vinegar and do not add and salt to your traditional dressing recipes and just use ume instead.

What is ume plum vinegar exactly? According to Eden Foods, “Umeboshi plums have been used for over 2,000 years in China and over 1,000 years in Japan. They were especially valued for their ability to strengthen digestion. Umeboshi were traditionally used to stimulate appetite, help the body maintain the proper acid/alkaline balance, and restore energy.” You can find out more here.

Technicolor basic cream soup