creamy vegan miso cauliflower soup
adapted from bunchbunchbunch
yields 4 servings
INGREDIENTS
cooking oil
3 red onions
5 garlic cloves
curry powder of your choice
turmeric
garam masala
coriander
250 g white asian sweet potatoes (2 medium)
1 medium sized cauliflower
2 stock cubes
1 thing of silken tofu
8 curry leaves or lemon zest
2 lemons
miso
cilantro
1 bunch scallion greens
fresh or frozen leafy cooking greens of your choice to taste
METHOD
slice onions and garlic
add the following to a large heavy bottomed pot and caramelize, adding a lil water when it gets dry
1 T cooking oil
sliced onions
pinch of baking soda
meanwhile
in a separate vessel, boil 1.5 qt water
in a little dish measure out
1 T curry powder
1 t turmeric
1 t garam masala
1 t ground coriander
wash and prepare the following (doesn’t need to be too exact
250 g white asian sweet potatoes (2 medium), cut in 1 in cubes
medium cauliflower, stem and leaves included, chunked
open and drain silken tofu package
when caramelized, add sliced garlic to the pot and stir until fragrant
add little dish of spices to pot and saute until fragrant (add a lil moisture to the pot if it’s too dry)
add the following to the pot then cover and cook 25-35 mins until potato can be easily pierced w a fork
sweet potato
cauliflower
2 stock cubes
silken tofu
1/4 c miso
zest of two lemons/8 curry leaves
meanwhile, wash, drain, and slice the following
cilantro to taste
1 bunch scallion greens
cooking greens
once vegetables are pierceable, separate vegetable chunks (amt is up to you. if you like smooth soup don’t take anything out) into a separate vessel then blend the soup using blender or immersion blender until fully blended
once blended, add in leafy greens and cover until cooked
if you removed any vegetable chunks add it back now and salt to taste
serve with
sliced cilantro
scallion greens
juice of half a lemon per serving
optional: shredded chicken breast