I served this with the Honey-Miso chickpeas, candied sweet potatoes, and a small green salad. It was quite the meal, let me tell you!
I did end up "crisping up" some onion and I do think it added to the over-all flavor, but I do think it would have been fine without the addition, too.
Original recipe found here.
Cauliflower Miso Soup
- 1 1/2 cup chopped onion
- 1 cup chopped celery
- 1 1/2 cup chopped carrots
- 1 head of cauliflower, chopped (florets) 6 cups
- 6 cups broth (2 cups water, 4 cups broth)
- 1 TBLS dry parsley
- 1 tsp paprika or chili powder
- 1 TBLS light colored miso
- 2 cups chopped onion for "crisping" (optional)
-- In a large stock pot or dutch over, sauce the onion, celery and carrots, 7-9 minutes, until soft.
-- Add the cauliflower and paprika and stir until coated
-- Add broth, bring to a boil, reduce heat, cover and simmer 30 minutes until cauliflower is tender.
-- Meanwhile, caramelize the onions if using
-- When cauliflower is soft, puree with a hand blender, or VERY CAREFULLY in a blender.
-- Put miso in a small bowl and add a quarter cup of soup to the bowl and stir until miso is dissolved. Add soup back into pot and stir until fully incorporated.
-- Season with salt and pepper as desired.
-- Top each serving with crispy onions if desired