After the busy holiday festivities, hanging out in the kitchen was the last thing on my mind. This creamy roasted miso 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.
I decided to play around with sweeteners today for this recipe and came up with a barley malt syrup. Originally, I wanted to use molasses but I ran out of that so I ransacked the fridge and found this old thing lying around – why not right?