In a large soup pot, sauté onion and garlic gently in olive oil until softened and fragrant. Add curry powder and stir to combine.
Add miso paste and stir to coat onions.
Add cauliflower, squash, cashews and water. Bring to a boil then reduce heat and simmer until cauliflower is soft, about 15-20 minutes. Add water if necessary to keep cauliflower covered.
Meanwhile, for croutons, spray kale with olive oil, season with salt, and roast in 400 degree F oven until crispy [about 5-8 minutes.]
Remove soup from heat and let stand until cool enough to puree.
Puree soup in batches in blender – be sure cover of blender is on tight as steam from soup could pop lid.
Season with salt.
Ladle soup into bowls, sprinkle with kale "croutons" and drizzle with lemon oil if desired just before serving.
Ingredients
Directions
In a large soup pot, sauté onion and garlic gently in olive oil until softened and fragrant. Add curry powder and stir to combine.
Add miso paste and stir to coat onions.
Add cauliflower, squash, cashews and water. Bring to a boil then reduce heat and simmer until cauliflower is soft, about 15-20 minutes. Add water if necessary to keep cauliflower covered.
Meanwhile, for croutons, spray kale with olive oil, season with salt, and roast in 400 degree F oven until crispy [about 5-8 minutes.]
Remove soup from heat and let stand until cool enough to puree.
Puree soup in batches in blender – be sure cover of blender is on tight as steam from soup could pop lid.
Season with salt.
Ladle soup into bowls, sprinkle with kale "croutons" and drizzle with lemon oil if desired just before serving.
