Miso Roasted Cauliflower Soup

Miso Roasted Cauliflower Soup

This Soup is not only rich in Umami flavor but perfect to cozy up to in cold weather. It comes together really easily and will become a new winter favorite.

Serves 4

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Ingredients

1 Large Head of Cauliflower 

1-2 Tbsp Avocado Oil for roasting

3 Tbsp of @coldmountainmiso Miso Paste

1/2 Small Onion chopped

2 cloves of Garlic minced

2 Ribs of Celery chopped

6 cups of Water 

2/3 Cups of @terrasoul Raw Cashews 

2 tsp of light Soy Sauce

Salt and Pepper to taste 

Directions

1. Soak the Cashews in enough hot water to cover for 30 minutes. Drain, rinse and set aside.

2.Cut the Cauliflower in medium sized florets/ pieces and coat with Oli, Salt & Pepper. Lay the Florets on a baking sheet and Bake at 375 for 20 minutes. Brush a Tbsp of Miso Paste that’s been mixed with1 Tbsp of Water over the Cauliflower and continue baking for another 20-25 minutes.with 1 Tbsp of Miso Paste mixed with a bit of water.

3. Blend together the soaked and rinsed Cashews, remaining Miso Paste, Soy Sauce and 3/4 cups of water until smooth and creamy. Set aside.

4.Sauté the Onion and Celery for about 4 minutes or until Onions are translucent.

5. Add about 2/3 of the Roasted Cauliflower (save the rest to add later), Water and Salt and Pepper to the sautéed Onion and Celery. Cook on medium low for 15- 20 minutes 

6. Add the blended Cashew Cream and either using an immersion blender or traditional blender blend the soup until desired smoothness

7. Once the soup is blended, add the reserved Roasted Cauliflower and simmer for 10 minutes to heat through