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.
INGREDIENTS
- 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
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.
