Miso roasted cauliflower & caramelised onion soup

Miso roasted cauliflower & caramelised onion soup

Today we're sharing an easy, cosy winter soup recipe we have on high rotation at the moment.

Feel free to substitute cauliflower with a combination of any other seasonal winter vegetables such as pumpkin, sweet potato, potato, mushrooms, brussel sprouts, parsnips and red cabbage.



- 1 large whole cauliflower cut into florets

- a handful of garlic cloves with the skin on

- 2 red onions finely sliced

- 2 tbsp miso paste

- 2 tbsp water

- 2tbsp olive oil

- 4 cups of bone broth (or vegetable)

- 1/4 cup creme fraiche (or sour cream, yoghurt or 1 cup milk of choice)

- fresh thyme

- toasted slivered almonds toasted

 Miso roasted cauliflower & caramelised onion soup ingredients Miso roasted cauliflower & caramelised onion soup method


Preheat the oven to 200 celcius. Place cauliflower and garlic in a large baking tray. In a small bowl mix miso, water, olive oil until combined. Pour over cauliflower and toss until everything is coated in the miso mixture. Sprinkle with a little salt and pepper and place in the oven to roast until golden (about 45 minutes). 

On a separate tray place finely sliced onions and generously drizzle with olive oil, salt and pepper and fresh thyme. Bake for about 15-20 minutes until caramelised.

Once cauliflower and garlic are cooked, remove from the tray and place in a large pot with broth, (make sure to remove the skin from garlic), creme fraiche and salt and pepper. With a stick blender blend until smooth.

To serve, garnish with the caramelised onions, toasted almonds, fresh thyme, a drizzle of olive oil and flakey salt.

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