Roasted Miso Cauliflower Mushroom Soup
A flavourful, simple and easy creamy soup made from roasting cauliflower and mushrooms coated in miso in the oven and then whizzing it in the blender.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cauliflower ((chopped or sliced))
- 227 g mushrooms (sliced
- 3 clove garlic
- 1+1/2 tbsp miso paste
- 2 tbsp butter
- 2 tbsp oil
- 7 cup chicken stock
- 1 onion ((chopped))
- fried onions
- garlic infused oil
- green onions ((finely chopped))
Instructions
- 1
Pre-heat the oven to 400 F (204 C)
- 2
Chop up the cauliflower, mushroom, onions (do not chop the garlic, keep it intact with the skin during the roasting process to prevent it from burning)
- 3
Melt the butter in the microwave for approximately 25 seconds
- 4
Stir in the miso paste into the melted butter
- 5
Toss the miso butter and oil with the chopped veggies and lay it on a thin layer in a pan for roasting
- 6
Roast the vegetables for 20 mins and flip it
- 7
Roast it for another 30 minutes or until caramelized and brown
- 8
Set the stove to medium low heat
- 9
Remove the garlic from it's skin
- 10
Add all the roasted vegetables and garlic into a large pan and add the chicken stock to it
- 11
Let the soup simmer and meld together for 15 minutes
- 12
Turn off the heat and use a hand blender or a food processor to blend the soup. (Be careful during this step, the soup is hot)
- 13
(Optional) Top with fried onions, green onions or garlic oil
- 14
Enjoy! :)