Creamy Miso Cauliflower Soup
By Tiffy Cooks
Make a bowl of Creamy Miso Cauliflower Soup with me, because a bowl of hot creamy soup always makes everything better. I started writing a cooking journal to continue sharing my cooking with my dad. This Creamy Miso Cauliflower Soup is one of my first entries because it's comforting, warm, and soothing. For a creamy, buttery vegetarian soup, this cauliflower recipe is the one!
Ingredients
- 1 whole cauliflower head cut into florets
- 1 onion diced
- 1 leek sliced
- 2 medium potato peeled and diced
- 6 cloves garlic peeled
- 2 cups vegetable stock or any stock of your choice
- 1 cup heavy cream optional
- 2 tbsp miso paste
- 2 tbsp butter optional (can also use olive oil instead)
- 3 tbsp olive oil
- 2 rosemary optional
- Salt and pepper to taste
Instructions
- Preheat oven to 425F
- Toss cauliflower, garlic, onion, with 3 tbsp of olive oil, rosemary, salt and pepper on a large baking sheet, and roast for 45 min - 1 hour, turning half way through. Keep an eye out to prevent from burning.
- In a large pot, heat 2 tbsp of butter over medium heat
- Add in sliced leek, and saute for 4-5 minutes or until softened
- Add in the potatoes and saute for another 2-3 minutes.
- Remove the rosemary from the roasted vegetables, and add all the vegetables into the pot. Toss well then pour in vegetables stock.
- Bring everything to a simmer, add in 2 tbsp of miso paste, and cook for another 10 minutes or until potatoes are soft.
- Use an immersion blender or a regular blender and blend everything until it is smooth.
- Optional: stir in heavy cream for extra richness
- Taste and adjust seasoning with more salt and pepper.
Nutrition
Calories: 517kcalCarbohydrates: 38gProtein: 9gFat: 39gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 82mgSodium: 914mgPotassium: 1053mgFiber: 7gSugar: 9gVitamin A: 1683IUVitamin C: 97mgCalcium: 119mgIron: 2mg
