You will love this creamy soup and much as I do (without the cream!) It is sweet, savory, comforting, and a delicious starter to any meal. Creamy soups are nourishing and a wonderful way to warm up your appetite for a meal. Try this soup and you will be pleasantly surprised.
1 head of caluliflower
4 cups water or vegetable stock
1 tbsp of olive oil
1-2 tbsp chickpea miso (white miso is good too)
parsley for garnish
How to make:
Cut cauliflower into 1 inch florets, add to pot of boiling water (add more until the cauliflower is covered in water. Cover with a lid on low for 10 minutes. Add a pinch of sea salt when water comes to a boil. Heat olive oil in a soup pot on medium and add onions (sliced thin) with a pinch of sea salt. Sauté with additional water so the onions do not stick to the pot or burn. Heat on low and cover pot for 15-20 minutes. Add both cauliflower (with some water) and onions to a blender, until smooth. Bring the liquid to a medium/low heat and add diluted miso paste at the end> make sure you do not boil the miso. Cook for 5-10 minutes on low, add additional sea salt to taste. Serve with fresh chopped parsley.