Here we are. In the middle of winter and right into soup season. My favorite. I can’t really think of eating anything right now if it doesn’t involve a bowl and a spoon. Last week was an old favorite, this week is a new one. It’s been cold here in the city, and so if you live anywhere like I do, I will assume that you’ve also been maximizing on quality sofa time and filling up on these sorta liquid style dinners. Right now there’s a loaf of bread baking in the oven and I’m hoping to stay awake late enough while it cools so I can sneak a slice before bed.
Just going to keep it short and sweet today and let the earthy goodness of this bowl stand alone.
Soup and bread (a love story) and my man flying home tomorrow (!). My favorite indeed.
CAULIFLOWER SOUP WITH TAMARI ROASTED SHITAKES
This soup is just perfect for those couch potato nights, but dressy enough to serve to guests at the dinner table. It’s warm and earthy and the perfect balance for these cold winter nights. If you can’t find shitakes, any mushrooms will do. Bulk it out with some grains if needed, quinoa or black rice would be nice options. Bread is always a good idea too. A little green salad for color. Stay cozy x
Vegan + Gluten Free. Serves 4 as a main, more as a starter.
1 head garlic
1 head cauliflower, chopped into small florets
5 medium parsnips, peeled and chopped
1 yellow onion, sliced
5 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
3 1/2 tablespoons light miso
6-8 cups water
2 tablespoons apple cider vinegar
2 cups shitakes or mixed mushrooms
1 + 1/2 tablespoon gluten free organic tamari
1/2 teaspoon toasted sesame oil
Sliced green onion and sprouts for serving
Preheat oven to 400 F / 200 C
Place cauliflower, parsnips and onion on a baking sheet. Drizzle with 4 tablespoons olive oil and sea salt. Toss to mix well. Remove and discard the outer papery skins of the whole garlic bulb. Using a sharp knife, cut off top parts of the bulb just enough to expose the individual cloves. Wrap in aluminum and place on baking sheet with cauliflower + parsnips. Roast in the oven until veggies are soft and golden brown, about 35-40 minutes. Parsnips should be easily pierced with a knife.
While the vegetables are roasting, dissolve miso paste in 6 cups of warm water and set aside. Once the veggies have cooled, unwrap the garlic from the tin foil and squeeze out the roasted cloves from their skins. Add roasted garlic to miso broth and whisk to combine
Prepare the mushrooms. Remove the stems and wipe away any dirt. Thinly slice the mushrooms caps and place in a bowl. Add tamari, sesame oil and olive oil and mix gently to coat. Spread onto a baking sheet lined with parchment and roast in the oven until crispy and golden, about 15 minutes.
Blend the soup in batches using a stand mixer. Place a cup or two of roasted vegetables into the blender and cover with miso water. Blend until smooth, repeating until all the vegetables have been used up. You might need to add a few cups more water as you go. Once the soup is blended, stir in the apple cider vinegar. Taste and adjust seasoning as needed, and extra dash of tamari goes a long way.
Warm through before serving, top with roasted mushrooms, sliced green onions and sprouts.
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