This soup is super satisfying. It’s rich and creamy thanks to the cauliflower, and then the miso brings a savory umami flavor that pairs perfectly with the cauliflower. Miso is made from fermented soybeans, so is high in protein and is great for gut health. This soup can be made as a starter or as a hearty main with some sourdough bread and a side salad.
Ingredients: (Serves 4)
- 1 cauliflower head
- 1 large white onion
- 2 cloves garlic
- 2 sticks celery
- 1 teaspoon miso paste
- 1 teaspoon dried coriander
- 1 teaspoon dried ginger
- 1 cup veg stock
Instructions:
- Chop the cauliflower, onion, garlic, and celery into small chunks
- In a large pot, heat some oil and add the onion, cauliflower, and celery
- Fry for 10-15 minutes over a medium heat, until the veg starts to soften and brown
- Add the garlic, coriander, and ginger and stir well
- Continue to fry for another 5-10 minutes
- Meanwhile, add ½ cup boiling water to the miso paste in a bowl and stir until dissolved
- Add this to the pot of veg, increase the heat, and stir for about 5-10 minutes until the liquid has reduced
- Add the veg stock and leave to simmer for about 20 minutes, ensuring the cauliflower is cooked through
- Remove from the heat and blend using a stick blender
- Reheat for another 5-10 minutes and then serve immediately
