Sometimes a warm, smooth vegetable soup, something soothing, yet alkalyzing, and that requires no chewing, is what a person needs to eat, for example, after having dental surgery.

That was how this recipe came together. Joe had an emergency tooth extraction, the dentist recommended a diet of liquid or soft foods for at least two days, these ingredients were in the refrigerator when we got home, and I improvised with them.

Joe enjoyed the soup so much that he requested it again less than a week later, even though his mouth had pretty much healed. This time I wrote down the recipe and photographed the steps.

Ingredients:

4 cups organically grown vegetable broth (homemade or storebought)
2 medium-sized organically grown potatoes
1 large (or two medium-sized) organically grown yellow zucchini squash
1/2 large organically grown yellow onion
1/2 large organically grown white cauliflower
1/2 cup shedded organically grown white cabbage
Purified water to add as needed to the broth before cooking

Pour the organic vegetable broth (or stock) into the cooking pot.

Peel the potatoes.

Slice and dice the potatoes.

Slice and dice the onion.

Add the potato and onion pieces to the broth.

Cut the ends off the zucchini, and slice and dice the narrow neck.

Slice and dice the wider part of the zucchini.

Use the vegetable peeler to remove any discolored areas from the cauliflower.

With a sharp knife, remove the stem and leaves from the under side of the cauliflower.

With the sharp knife, cut off the large outer branches of the cauliflower.

From each of the outer branches of the cauliflower, pull apart the flowers and dice the stems.

Add the cauliflowerlets, diced stems, and diced yellow zucchini to the broth.

Slice and dice the white cabbage.

Add cabbage to broth and enough purified water so that broth reaches 1 1/2 inches below the top of the vegetables, which will supply more water to the soup as it cooks. Bring the mixture to a boil (about 10 to 12 minutes), and then turn the heat down to the lowest level at which it sustains a low boil. Simmer until the vegeables are soft (about 35 minutes).

Move the soup into a food processor.

If the amount of soup exceeds the liquid capacity of the food processor, process it in two batches.

Reheat the cream of cauliflower soup over the lowest flame before serving.

Optional seasonings to offer once the soup is served in bowls:

Himalayan pink salt, organic black pepper, flake-type nutritional yeast, organic extra virgin olive oil, organic garlic powder, organic savory herbs (sometimes called poultry seasoning).

If you wish to add a spoonful of white or yellow miso to your bowl of soup, first dilute the miso by stirring it into a half cup of soup with a fork or chopsticks in a mug or small bowl before adding it to the bowl of soup.

Of course, crackers of all kinds make a good foil for soup. We tend to favor puffed organic brown rice cakes at our house.

Turns out it’s delicious as a cold summer soup, too.

Three weeks later: I required a tooth extraction, too! After a day of ice packs and napping, I woke up the next day with a lot less pain, and hungry, so I made this creamy soup. This time I had some carrots on hand, so added a couple of small ones to the mix of vegetables and got a golden yellow soup with a slighty richer taste.