Cauliflower white bean soup with miso (vegan, GF)
This vegan cauliflower soup is a fabulous lunch or dinner. It's creamy and comforting, paired with ingredients like almonds, beans, and miso.
Ingredients
Roasted cauliflower
- 5 cups cauliflower florets | 600g (about 1/2 head); chopped
- 4 cloves garlic
- 1 tbsp olive oil
- salt & pepper | to taste
Soup
- 1 large onion | 250g; roughly chopped
- 1 tsp dried oregano
- 1 tsp ground sage
- 1 tsp dried basil
- 1 tsp dried thyme
- 2 cups water | 480g
- 1 1/2 cups cooked white beans | 300g (or one 14-oz can, drained)
- 2 tbsp miso paste | 40g
- 1/3 cup almonds | 60g; toasted
- 3 tbsp nutritional yeast | 20g
- salt, pepper, and lemon juice | to taste
Instructions
- Preheat the oven to 400F / 200C. Place the cauliflower and garlic on a lined baking sheet and toss with olive oil. Sprinkle over some salt and pepper, then roast for 25 minutes, or until the cauliflower is tender. (If the garlic becomes caramelized before the time is up, remove it and set aside.)
- In a large pot, heat some oil and add the onion. Sauté for 5 minutes on medium-high heat, then add in the herbs and incorporate well.
- Once the onion has softened, add in water, white beans, and roasted cauliflower. Bring to a boil, then cover the pot and simmer on low heat for 10 minutes.
- Transfer everything in the pot to a blender. To the blender, also add in the roasted garlic, miso, almonds, and nutritional yeast.
- Blend until creamy, then taste and adjust the seasonings. If desired, add in some salt, pepper, and lemon juice, then blend again. Serve immediately.