This is an amazing soup i came up with a few years ago using one of my favorite vegetables, cauliflower. Various kinds of miso appear in many of my soups, the incredible Japanese ingredient helps bind the rest of the flavors together. Here i am using a mellow white miso. There are so many types of miso and it is worth your time to aquaint yourself with the difference between the whites, reds, browns and black varieties. They all have different salt and sweetness contents. Always use miso made from organic soybeans and miso should never have preservatives or alcohol in the ingredient list as this shows it was not matured (fermented) long enough.
6 large bowls
1 head cauliflower
6 fingerling potatos,
1 leek,
1 onion
5 large cloves garlic
1 carrot
1 stalk celery
1 bunch watercress
1/2 tsp nutmeg
1 tsp sea salt
1 tbsp olive oil
1/4 cup white miso
2 cups seaweed mushroom stock (recipe on this blog)
2 cups ricemilk (only organic rice and water can be the ingredient)
Preheat oven to 425
break cauliflower into florettes. Dice the potatos. Clean leek well of all dirt, cut in half lenghtwise and then in quarters. Peel and quarter the onion. Cut carrot and celery stalk into quarters. rub the vegetables with salt and olive oil and add the garlic cloves. Place in roasting pan, cover tightly and roast for 30 minutes.
Wash watercress very well.
Place vegetables, watercress and white miso in blender. Add stock and puree till smooth. Add rice milk and blend well.
Return to saucepan and bring to simmer. do NOT boil. Be careful never to boil miso or you lose flavor as well as nutrients.
No comments:
Post a Comment