Cauliflower Miso Soup
- February 21, 2013 |
- by Kirstin Uhrenholdt
This Cauliflower Miso Soup is everything you want in an elegant soup. It is lusciously creamy, beautifully delicious and very healthy as well. Best of all you would never guess that it only takes a few minutes to make and even fewer ingredients. The secret is miso paste which is a great alternative to vegetable or chicken stock, giving your soup a lovely rich flavor.
1 1/2 tablespoons olive oil
1 medium sized onion, diced
1 head of cauliflower (about 1 ½ pounds) broken into small pieces
6 cups water divided
6 tablespoons white miso paste*
*miso paste is usually found the same place as tofu, in the refrigerated section of well stocked grocery stores. It will last at least 6 months in your fridge.
To make 4-6 servings:
Heat the olive oil in your soup pot, gently sauté the onions over low heat until they are soft but have not changed color. (Browning onions adds a lot of flavor and color to a dish which is usually a good thing, but sometimes you want the onion flavor and color to only hum softly in the background, these times you cook the onions gently so they don’t color, just soften and release their juices this is called “sweating” the onions.)
Toss in the cauliflower and 2 cups of water, turn up the heat to medium high and let the soup simmer under a lid for 15 minutes or until the cauliflower is very tender and can easily be mashed with a spoon.
Add the miso paste to the soup. In a blender, blend the soup until velvety and completely smooth, return the soup to the pot and stir in the remaining water. Simmer the soup until hot, then taste for seasonings.
Fancify it with a sprinkle of toasted breadcrumbs or nuts, a drizzle of nut or olive oil and some chopped parsley.