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Cauliflower Potato Soup

Cauliflower, potatoes, miso paste and aromatics create a healthy, satisfying vegetarian soup.
Course Soup
Servings 3 or 4

Ingredients

  • 1 medium cauliflower
  • olive oil
  • 1 medium onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1 or 2 potatoes—same volume as the cauliflower florets—peeled and sliced
  • water
  • white miso paste—start with 2 tablespoons (or use chicken broth—see Kitchen Notes)
  • milk, if desired
  • chopped chives for garnish

Instructions

  • Preheat oven to 425ºF. Break/cut up the cauliflower into florets and scatter them on a baking sheet. Use parchment paper or silicone baking sheet mats for easy cleanup. Sprinkle 2 tablespoons olive oil over them, toss well with your hands, and bake until they are golden and soft, about 30-35 minutes. NOTE: You can also skip roasting the cauliflower and just add the florets to the pot when you add the potatoes and liquid.
  • Meanwhile, prepare the rest of the vegetables. In a heavy-bottomed pot, warm another tablespoon of olive oil over medium heat. Sauté the chopped onion until it is soft and translucent, then add in the garlic and sauté for another minute. Add the potatoes, 4 cups of water, and 2 tablespoons of the white miso paste. Bring to a boil, then simmer until the potatoes are barely cooked.
  • When the cauliflower comes out of the oven, add it to the simmering pot. Stir and simmer another five minutes, until the potatoes are well cooked. At this point, give it a taste. You may want to amp up the umami with a bit more miso paste, but use caution—it’s really salty.
  • When you like the flavor, turn off the heat, move the soup off the stove and let it cool for at least 15 minutes. Then puree it in a food processor or blender. Work in batches—don’t try to cram it all in there all at once. Taste again. You may want to add a little milk to give it a more rounded feel, or you may like it this way. To serve, warm it up again and garnish with some finely chopped chives and any other toppings you might like.

Kitchen Notes

Don't have miso paste? Use 4 cups of reduced-sodium chicken broth instead of the water (or 2 cups each, broth and water). You can also use vegetable broth if you want to keep it vegetarian. Or just use water and season the soup with salt.