Cauliflower & White Miso Soup
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This soup is so deliciously rich, creamy and unbelievably comforting. It is almost like drinking a big bowl of warm mothers milk that soothes both heart and soul and yet all it is is a bowl of seasonal vegetables with a little miso.
I have always found it amazing how much I can get that creamy rich texture and consistency out of foods without actually having to use cream and as I am someone who doesn’t often eat dairy I can never really understand why it’s necessary to use cream at all in soups.
I remember once when my daughter first started at her Montessori and I was having communications with her head teacher about how to feed her. As my daughter doesn’t eat refined sugar, dairy or meat, understandably I needed to spend some time with her teachers so that they understood how to feed her, but also how to even cook food that would still be delicious for her. I remember how one day her teacher was making all the children some Butternut Squash Soup but she always added cream in it and when I suggested she just took the cream out she asked me “but how do you still make it delicious?”.
So I then proceeded to teach her how to cook the vegetables first in a way that you get as much flavour and richness out of them before even adding any of the water or stock and and how adding the water too soon in a soup just boils all the flavour and life out of the vegetables. I also taught her alternatives like Rice Milk or Oat Cream or even adding Oat Flakes to a soup if necessary. Eventually she got it and has now embarked on her own excitement and learning of how to get richness out of foods without just adding a whole load of cream of cheese.
With this soup it is fairly straight forward and easy as Cauliflower cooked in the right way is deliciously rich and creamy and unbelievably satisfying.
So lets make this delicious soup!
- 1 Large Cauliflower
- 2 White Onions
- 2 Tbls White Miso Paste
- Water or Vegetable Stock
- 2 Tsp Ground Cumin
- 1 Tsp Cayenne Pepper
- 1-2 Tbls Shoyu or Tamari (GF)
- Sea Salt
- A few sprigs of fresh coriander for garnish.
– Pre-heat the oven to 200 degrees celsius
– Cut up 3/4 of the cauliflower into small florets and chop the onions into rough cubes
– Take the remaining 1/4 of the cauliflower and separate into florets into a baking dish and drizzle olive oil and a good pinch of sea salt and the cayenne pepper. Mix together and put in the oven for 30min
– In a soup pot heat up some sesame oil and add the white onions with a good pinch of sea salt
– Let them fry for at least 5-7min until they begin to turn translucent and sweat. Then add the cauliflower and add the veg stock or water to cover
– Bring to a boil and let it simmer on a medium heat for 15-20min until the veg is nice and soft
– Once soft add the cumin powder and another 2 pinches of sea salt and mix
– Take off the heat and blend until creamy with a blender
– Then put it back on a medium heat and add the white miso paste stirring regularly so the miso dissolves evenly
– Have a taste? Does it need a little more salt? It should have a calming soft flavour but not be bland
– Once done, take out the cauliflower roasting in the oven and drizzle the shoyu over the top and mix in well with a spoon
– Then serve the soup in individual bowls and sprinkle a few pieces of roasted cauliflower over the top with a sprig of coriander
Voila! It’s done. Enjoy x