A while ago I was asked by a friend, what else can you make with miso? That question intrigued me. It just so happened that on a cold night a few nights ago, I was standing in my kitchen trying to figure out what to make with the cauliflower I had sitting in my fridge. Sometimes eating a whole cauliflower can be a lot, but soup, oh man i can drink tons and tons of soup. That was when I realized that a hot bowl of deliciously savory and creamy cauliflower soup would be perfect on a cold winter’s night.

As odd as it may sound because most cauliflower soups contain butter or sea salt, I decided to try seasoning it with miso as a little experiment. And what do you know? It tasted A-M-A-Z-I-NG. The grainy and savory soybean flavor of the miso was the perfect complement to the sweetness of the cauliflower. Wow, this combination tasted really delicious. My husband didn’t like cauliflower soup before, but he actually ended up nearly licking the bowl! After much testing, I’ve created this recipe so that you can make this too! This soup is super easy to make, and it is so hearty and delicious. I hope you enjoy this recipe as much as I do!

Vegetarian Option: Substitute chicken broth for vegetable broth.

NOTES: I used a japanese white miso paste for this recipe

Ingredients

1 whole cauliflower
1 tsp oil
2 garlic cloves
1 qt chicken broth
2 cups of water (optional)
1 ½ tbsp of Miso paste
½ tbsp salt
Pepper to taste

Instructions

Chop the ends of the cauliflower and lightly rip cauliflower until it breaks off. Rip off the whole cauliflower until there are small pieces.
Add 1 tsp of oil in the pot. Once oil is hot, add in garlic and saute for one minute until fragrant. Add in 1 quart of chicken broth on medium heat.
Once soup boils, add in cauliflower and close the lid. Let cauliflower boil for about 20 minutes or until the cauliflower stem has softened.
Using your hand blender, blend until smooth. After blending, whisk miso into soup. Add salt and pepper and adjust to liking. Serve right away and enjoy.