I was delighted to find a creamy recipe that did not include cream as I had little tolerance for dairy products. Before I adapted a vegetarian lifestyle six years ago, I had the pleasure of reading a book titled Fit for Life by Harvey and Marilyn Diamond. It opened my eyes up to the many ways I could enjoy vegetables without any consequences of weight gain, indigestion, etc. The following soup recipe was taken from a chapter on a four-week example of the fitness lifestyle.

2 tablespoons butter

1 tablespoon olive oil

1 medium onion, coarsely chopped

6-8 scallions, chopped

1 clove garlic, minced

2 stalks celery, chopped

2 medium cauliflower, cored and coarsely chopped

1/2 teaspoon sea salt

1/2 teaspoon curry powder (optional)

1/8 teaspoon fresh ground black pepper

1/2 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried savory or marjoram

6 cups water

2 tablespoons white miso (preferable to vegetable bouillon because it will not turn

the soup dark)

1/8 teaspoon 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.