I’m the first to admit that I’m not cauliflower’s greatest fan but this soup, with a miso base, is creamy and very comforting.
1 1/2 litres of water
1 onion, thinly sliced
Several slices of fresh ginger
1/2 a medium sized pumpkin, chopped into bite-size chunks (I used a butternut pumpkin)
1/4 cup of dried wakame seaweed, soaked in 2 cups water
1/2 a cauliflower, cut in to small pieces
3 tablespoons of white miso paste (add as you go, to taste)
Garnish ideas – gomashio, sesame seeds, sliced spring onions
1. Soak the wakame seaweed for 15 minutes in 2 cups of water.
2. Bring 1 1/2 litres of water to a boil in a large saucepan.
3. Add the sliced onion and ginger.
4. Turn down to a moderate heat and cook for several minutes.
5. Add the pumpkin chunks and return the soup to a gentle simmer. Cook for 10 minutes until pumpkin is soft.
6. Drain the wakame and add to the soup with the cauliflower.
7. Bring the soup to a boil once more and simmer until the cauliflower is cooked.
8. Remove soup from the heat.
9. In a small bowl, put 1 tablespoon of miso paste and add a splash of liquid from the soup. Mix the miso until it is a thin paste.
10. Add the miso paste to the soup and taste. Ideally you want a very slight salty taste to the soup, but not too strong — the dominant flavour should be the sweetness from the vegetables. Add more miso if necessary.
11. Return the soup to a low heat and simmer gently for approx 2 minutes.
12. Serve as is or use a blender to make into a creamy soup.
13. Garnish and eat.
SOURCE: Vegematarian original