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Miso Cauliflower Soup

The outside air has a bite to it and so soup season is still in full swing. Roasted cauliflower and miso soup is a creamy, hearty soup that will warm your soul and keep you satisfied! 

Delicious roasted cauliflower, garlic, and onion are the base of this soup. It is simply roasted on a sheet tray to create a huge depth of flavor in the dish. After that is roasted, everything goes into a food processor or blender to come together.

This is where JOI comes in! Adding JOI nut base and vegetable stock creates the creamiest soup along with a couple of scoops of miso paste to really round it all out. This warm and cozy soup gets a garnish of fresh basil and drizzle of olive oil for a gorgeous lunch or dinner! 

[[ recipeID=recipe-9kjmziqdo, title=Miso Cauliflower Soup ]]
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Miso Cauliflower Soup

The outside air has a bite to it and so soup season is still in full swing. Roasted cauliflower and miso soup is a creamy, hearty soup that will warm your soul and keep you satisfied! 


Delicious roasted cauliflower, garlic, and onion are the base of this soup. It is simply roasted on a sheet tray to create a huge depth of flavor in the dish. After that is roasted, everything goes into a food processor or blender to come together.


This is where JOI comes in! Adding JOI nut base and vegetable stock creates the creamiest soup along with a couple of scoops of miso paste to really round it all out. This warm and cozy soup gets a garnish of fresh basil and drizzle of olive oil for a gorgeous lunch or dinner! 

Servings: 32 oz

Keywords:

  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 mins

Ingredients

Instructions

Ingredients

  • 1  head of cauliflower, cut into florets
  • 1 red or white onion chopped or substitute 3 leeks (white and light green parts); or 3-4 shallots, chopped
  • garlic cloves
  • 1 bay leaf
  • 4 TBSP Extra Virgin Olive Oil (divided)
  • 1 tsp sea salt
  • Pepper to taste
  • ¼ Cup JOI plant base (almond or cashew)
  • 2 TBSP miso paste (sweet)
  • 2 tsp fresh thyme leaves
  • 4 cups water or broth, divided
  • Juice of ½ lemon
  • ½ tsp smoked paprika
  • Scallions, or basil and olive oil, for garnish.

Instructions

  1. Preheat oven to 400 degrees F.  Spread cauliflower, onion, garlic, bay leaf on a baking sheet.
  2. Drizzle the vegetables on the sheet pan with 2 TB olive oil, salt, and pepper. Toss well to coat everything.
  3. Roast for 20-25 minutes, rotating halfway through cooking, and continue cooking until the edges of the cauliflower become lightly golden.
  4. Discard the bay leaf and add roasted vegetables, JOI plant base, miso paste, thyme, 2 cups water or broth, and lemon juice to a blender or food processor.  Blend until smooth.
  5. Add to the blender or food processor the remaining 2 TB olive oil, smoked paprika, and remaining water or broth and continue to blend until smooth. Add more water or broth to achieve the soup consistency you prefer. Taste to check seasonings and adjust if necessary.  Heat through prior to serving, if desired.  Garnish.