Miso Potato and Roasted Cauliflower Soup

Serves 4

Time 45 minutes

Ingredients

500g potatoes, peeled and diced

1 small head cauliflower, cut into florets

3 garlic cloves, peeled

2 tbsp olive oil

Sea salt and freshly ground black pepper, to taste

1 tbsp white miso paste

1 small onion, diced

1L vegetable stock

200ml coconut milk (optional, for extra creaminess)

Fresh chives, finely chopped, for garnish

Method

Begin by preheating your oven to 200°C.

Place the cauliflower florets and garlic cloves on a baking tray, drizzle with 1 tablespoon of olive oil, and season with sea salt and black pepper. Roast in the oven for 20-25 minutes until the cauliflower is golden and tender. Set aside a few florets for garnish if desired.

While the cauliflower is roasting, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the diced potatoes and cook for an additional 5 minutes, allowing the potatoes to begin softening. Pour in the vegetable stock and bring to a boil, then reduce to a simmer. Whisk in the miso paste until it fully dissolves into the stock. Simmer the mixture for 15-20 minutes, or until the potatoes are completely tender.

Add the roasted cauliflower and garlic to the pot, then use an immersion blender to blend the soup until smooth. Reserve a few cauliflower for garnish. Stir in the coconut milk, if desired, and season with salt and pepper to taste.

Ladle the soup into bowls and garnish with a few reserved cauliflower florets and a sprinkle of fresh chives. Serve immediately to enjoy the rich, layered flavours of this warming potato miso soup.