I’d say so! I’ve been to a wedding in Brazil, a reception in Austin, CA for a brief layover (aka Christmas) and one of my best friends had a baby LESS THAN a week ago. Exciting times in the life of Teddy, I tell you.
Well, when I returned to 20 degree Austin from 90 degree Brazil the only thing I could think to make was soup- A LOT of soup. This soup has all the amazing benefits of miso and a mild flavor for those who may not like miso. I am a fan of miso for it’s non dairy probiotic properties. My biggest warning when it comes to miso is: DON’T BOIL YOUR MISO… that ruins the helpful probiotics. A light simmer is fine but a rolling boil and *BOOM* byebyeprobiotic benefits.
cauliflower (about 2-4 cups chopped)
sweet yellow onion (1 med onion- half moons or finely diced)
white miso (1-2 teaspoons)
salt (1 pinch)
safflower oil (table spoon)
water (to cover ingredients)
Saute onion in oil and salt until translucent. Add cauliflower and cover the mixture with water. The water should have the cauliflower floating slightly but it should be about even with the veggies. Bring to a boil and let simmer for about 20-30 minutes; the cauliflower should fall off when you poke it with a fork
Let the soup cool for 5 mins then blend (blender, food processor, hand blender, or food mill) until smooth. If the soup is extremely thick at this point you need to add more water to thin it out and replace onto burner so we can reheat it and add the miso. Take your 1-2 teaspoons of white miso and mix in a small bowl or cup with a 1/4 cup water until it dissolves. Add the miso mixture to your blended soup. Bring to a light boil (simmer!) for another 5 minutes.
Soups on! I like to top mine off with something green (parsley, green onion, chives…)