Roasted Miso Cauliflower Mushroom Soup

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.

INGREDIENTS

For this cauliflower mushroom soup recipe, 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.

SOUPING

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! 🙂

Happy Slurping!

5 from 10 votes

Print Recipe Pin Recipe

Roasted Miso Cauliflower Mushroom Soup

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.

Course Appetizer, Side, Soup

Cuisine American, Asian

Keyword cauliflower mushroom soup, creamy soup, mushroom soup, soup

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 6

Calories 226kcal

Author Joyce | Pups with Chopsticks

Ingredients

• ▢ 1 cauliflower (chopped or sliced)
• ▢ 227 g mushrooms (sliced
• ▢ 3 cloves garlic
• ▢ 1 1/2 tablespoon miso paste
• ▢ 2 tablespoon butter
• ▢ 2 tablespoon oil
• ▢ 7 cups chicken stock
• ▢ 1 onion (chopped)

Toppings (Optional)

• ▢ fried onions
• ▢ garlic infused oil
• ▢ green onions (finely chopped)

Instructions

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! 🙂

Nutrition

Serving: 1Serving | Calories: 226kcal | Carbohydrates: 19g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 624mg | Potassium: 743mg | Fiber: 3g | Sugar: 8g | Vitamin A: 125IU | Vitamin C: 49mg | Calcium: 39mg | Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Did you make this recipe?Tag @pupswithchopsticks on Instagram and hashtag it #pupswithchopsticks!

Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, however I provide these links
to make items easier to find if you cannot purchase this locally and I would never recommend anything I don’t own myself or highly recommend. I would prefer you buy your items locally if possible to support your local shops (and chances
are they are cheaper locally as well!) 🙂