After the busy holiday festivities, hanging out in the kitchen was the last thing on my mind. This creamy miso roasted cauliflower mushroom soup was right up my alley. It’s a simple soup that doesn’t require much prep or babysitting, so we can use that energy to rest up to ring in the new year with a bang.
The holidays have come and gone and the new year is here! Heeeeello 2017!
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 a video game called ‘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 — anything can happen! Lots of laughs and lots of fun if you’re into that kind of thing. The game taught us that Terry and I are lacking in the ‘working together’ department and excellent in dilly dallying around and wasting time while our insanity took a beating. Kinda like real life! 😀
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 flavours from this soup comes from the roasting of the vegetables. Roasting it easily enhances the flavours effortlessly by caramelizing it. Easy is good!
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 colour miso paste for this recipe and it turns out just as tasty.
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!
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 simple and easy creamy soup made from caramelizing miso roasted cauliflower and mushrooms in the oven and then whizzing it in the blender.
- 1 cauliflower (chopped or sliced)
- 227 g mushrooms (sliced)
- 3 cloves garlic
- 1 1/2 tbsp miso paste
- 3 tbsp butter
- 4 tbsp oil
- 7 cups chicken stock
- 1 medium onion (chopped)
- fried onions
- garlic infused oil
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 approximiately 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 carmelized and brown
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)
Voila! Enjoy! You can add some fried onions or garlic oil as a topping to spiff it up if you feel so inclined