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Creamy cauliflower and miso soup recipe
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Cozy up with this velvety cauliflower miso soup, bursting with rich flavors from creamy cauliflower, savory miso, sweet apple, and garlic. Easy to make and versatile as a main or side dish. Enjoy roasted cauliflower leaves and florets on top for a delicious twist.
Ingredients:
  • 27.30 gm extra-virgin olive oil
  • 1 leek, thinly sliced
  • 2 sticks celery, finely chopped
  • 2 garlic cloves, crushed
  • 1 apple, peeled, grated
  • 1kg cauliflower, cut into florets, some leaves reserved
  • 2 large (about 400g) potatoes, peeled, chopped
  • 500ml (2 cups) Vegetable Liquid Stock
  • 300g firm tofu, drained, crumbled
  • 24.00 gm miso paste
  • 40.00 ml tamari almonds, chopped, to serve
Instructions:
  • In a large saucepan over medium heat, warm 1 tbsp of oil. Sauté leek and celery until softened, about 5 minutes. Stir in garlic and apple for 1 minute until fragrant. Add 800g cauliflower and cook until it begins to soften, stirring occasionally for 3-4 minutes.
  • Combine potato, stock, and 500ml (2 cups) water in a pot. Bring to a boil, then lower heat and simmer covered for 20 minutes until veggies are tender. Add tofu and simmer for 2-3 minutes. Stir in miso and let it cool slightly.
  • Preheat the oven to 200°C/180°C fan forced. Spread the remaining cauliflower and reserved leaves on a baking tray, drizzle with the remaining oil, and roast for 30 minutes until the cauliflower is golden and tender.
  • Blend soup mixture in batches until velvety smooth. Ladle into bowls, then top with roasted cauliflower and almonds. Season generously and enjoy!

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