A simple, flavourful and easy creamy soup made from caramelizing miso roasted cauliflower and mushrooms in the oven and then whizzing it in the blender. Babysitting the stove/oven not required. 🙂
The holidays have come and gone and the new year is here – 2017 here we come!
We celebrated the new year with a quiet evening with some much needed rest and downtime. The holidays are usually pretty hectic with all the cooking, baking, eating and socializing so it was heavenly to be able to shut our brains off before starting a new year.
(Would you believe even Oscar & Wilbur were burnt out?) The little guys opted for huddling under blankets napping away rather than playing with their new toys.
We spent most of our time wrapped up in blankets and playing hours and hours of ‘Don’t Starve Together’. A charming survival game where you need to work together with your friends to survive the harsh wilderness where everything and anything can get you killed, from starving in the winter from lack of food to wild pigs charging through your camp and burning it all down. Lots of laughs and lots of fun.
During this time, I did not want to babysit the stove at all for our meals, so this soup was perfect since I didn’t need to babysit the oven and the actual soup process literally took only a few minutes. The robust flavours from this soup comes from roasting and caramelizing the vegetables and the creaminess naturally came from the cauliflower.
Most of the ingredients are common and can be found at your local grocery store.
If you are having troubles finding the miso paste, you can try to look for it at Asian grocery store.
For this recipe, I used a red miso paste, since I prefer a stronger miso flavour but you can use any type miso paste for this recipe and it turns out just as tasty. If you are new to miso, I would try the lighter miso’s first (white and yellow misos), they will have a milder flavour.
ROASTING THE VEGGIES
Toss all the ingredients with the miso, butter and a bit of oil before putting it into the oven.
Tip #1 : Keep the garlic in the skins when you’re roasting them. It prevents it from burning. Think of it as ‘steaming’ itself in its own skin! That way, you don’t have to roast the entire bulb, just roast what you need.
Once the veggies are done roasting, throw them all into a big pan and add some chicken stock to it. Don’t forget to peel the garlic before putting it in the soup pot!
Simmer it for 15 minutes and blend it with a blender and voila! Soup is ready!
Let us know if you made this! We’d love to see how it turned out! Oh and we are always looking for cool new games to play so if anyone has any recommendations, poke us! 🙂
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.
- 1 cauliflower (chopped or sliced)
- 227g mushrooms (sliced
- 3 cloves garlic
- 1 1/2 tablespoon miso paste
- 2 tablespoon butter
- 2 tablespoon oil
- 7 cups chicken stock
- 1 medium onion (chopped)
- fried onions
- garlic infused oil
- green onions (finely chopped)
Roasting the Vegetables
- Pre-heat the oven to 400 F (204 C)
- 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)
- Melt the butter in the microwave for approximately 25 seconds
- Stir in the miso paste into the melted butter
- Toss the miso butter and oil with the chopped veggies and lay it on a thin layer in a pan for roasting
- Roast the vegetables for 20 mins and flip it
- Roast it for another 30 minutes or until caramelized and brown
Putting the Soup Together
- Set the stove to medium low heat
- Remove the garlic from it’s skin
- Add all the roasted vegetables and garlic into a large pan and add the chicken stock to it
- Let the soup simmer and meld together for 15 minutes
- 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)
- (Optional) Top with fried onions, green onions or garlic oil
- Enjoy! 🙂
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