I love cauliflower. It is probably one of my favourite vegetables. The best thing about cauliflower is that it is so easy to cook. Sometimes, I just break the head into small pieces and cook it with some butter. Once it’s cooked, season with salt and fresh ground black pepper. it’s just delicious!

Today’s recipe is a simple cauliflower soup with miso paste. If you like creamy soup, you will like this one. There are many ways of making a cauliflower soup. You can make it with blue cheese if you like  a strong flavour. The thickened cream or yoghurt will make it creamier. You can also cook it with potatoes or carrots.

Personally, I think cauliflower soup goes well with many different spices/herbs. I have tried coriander, parsley, paprika, and cumin seeds. I use oregano for today’s recipe.

I hope you enjoy the recipe. 🙂

Makes 2 servings.

INGREDIENTS

• Coconut oil – 2 tbsps
• Onion – 1, chopped
• Garlic cloves – 3, chopped
• Cauliflower – 1/2, broken into small pieces
• Potato – 1, small, chopped
• Chicken stock/vegetable stock/water – 1 1/2 cups
• Oregano – 1 tsp
• Mild Miso paste – 1 1/2 tbsps
• Freshly ground black pepper – 1 tsp
• Nutmeg – pinch
• Slivered almonds – for garnish
• Fried onion – for garnish
• Salt

INSTRUCTIONS

1. Heat coconut oil in a saucepan over medium heat. Add onion and garlic, cook until soft.
2. Break the cauliflower head, and chop the small potato.
3. Toss in the cauliflower and potato in the saucepan. Add chicken stock/vegetable stock/water. Turn up the heat and bring to a boil.
4. Turn the heat down. Let it simmer for 15 – 20 minutes or until everything is tender.
5. Remove from the heat and let cool for few minutes.
6. Add miso paste to the soup. Blend in a blender until smooth and creamy.
7. Return and warm the soup in a saucepan, add chopped oregano, season with salt and pepper.
8. Serve warm and top with fried onion, slivered almonds and a pinch of nutmeg.