AuthorJeanne PetrucciCategorySoups and StewsDifficultyBeginner
Chop onion, garlic, mushrooms, and cauliflower.
In a large soup pot, sauté onion and mushrooms in olive oil until mushroom release their liquid and begin to brown. Reserve a few mushrooms for garnish if desired. Add garlic and sauté and additional 2 minutes.
Add miso paste and stir to coat onions.
Add cauliflower and cashews and enough water to cover cauliflower. 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.
Remove 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. This with water as needed.
Season with salt.
Ladle into bowls, top with reserved mushrooms and serve.
Ingredients
Directions
Chop onion, garlic, mushrooms, and cauliflower.
In a large soup pot, sauté onion and mushrooms in olive oil until mushroom release their liquid and begin to brown. Reserve a few mushrooms for garnish if desired. Add garlic and sauté and additional 2 minutes.
Add miso paste and stir to coat onions.
Add cauliflower and cashews and enough water to cover cauliflower. 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.
Remove 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. This with water as needed.
Season with salt.
Ladle into bowls, top with reserved mushrooms and serve.
