Creamy cauliflower and miso soup

 

15 Min Prep    /    40 Min Cook    /    4 Serving

Ingredients : 

1 1/2 tbsp extra-virgin olive oil

1 leek, thinly sliced

2 sticks celery, finely chopped

2 garlic cloves, crushed

1 apple, peeled, grated

1kg cauliflower, cut into florets, some leaves reserved

2 large (about 400g) potatoes, peeled, chopped

500ml (2 cups) Massel Vegetable Liquid Stock

300g firm tofu, drained, crumbled

1 tbsp miso paste

2 tbsp tamari almonds, chopped, to serve

Method Steps : 

Heat 1 tbsp oil in a large saucepan over medium heat. Cook leek and celery, stirring occasionally, for 5 minutes or until softened. Add garlic and apple. Cook, stirring, for 1 minute or until aromatic. Add 800g cauliflower and cook, stirring, for 3-4 minutes or until begins to soften.

Add the potato, stock and 500ml (2 cups) water. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 20 minutes or until the vegetables are tender. Add the tofu and simmer for 2-3 minutes. Stir through the miso and set aside to cool slightly.

Meanwhile, preheat oven to 200°C/180°C fan forced. Place the remaining cauliflower and reserved leaves (see notes) on a baking tray and drizzle over the remaining oil. Roast for 30 minutes or until the cauliflower is golden and tender.

In batches, place the soup mixture in a blender and blend until thick and smooth. Divide the soup among serving bowls. Scatter over the roasted cauliflower and almond. Season and serve.

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