Cauliflower and Vegetable Soup
This Cauliflower and vegetable soup is comforting, healthy and delicious! Cook everything in one pot and you will have the yummy soup in 40 minutes.
Ingredients
- 1/2 medium Fresh cauliflower chopped
- 5 button Mushrooms sliced
- 3 cloves Garlic minced
- 1 tsp Ginger minced
- 2 medium Onions chopped
- 1 medium Carrot chopped
- 1 large Potato chopped
- a handful Curly kale chopped
- 2 tbsp Parsley chopped
- 130 ml Vegetable stock
- 1 Bay leaf broken into half
- 1 1/2 tbsp White miso
- 500 ml Soya milk you might need to add more
- 2 tbsp Nutritional yeast
- Salt and pepper to taste
Instructions
- *Chop the potato and cook in the microwave to soften a little, set aside.
- Heat a table spoon oil in a stock pot, add the cauliflower and *cook until slightly caramelised on a low-medium heat
- Add the mushroom, cook until slightly golden and put in the onion, carrot, garlic and ginger, cook for about 3 minutes.
- Add the slightly softened potato and the curly kale, continue cooking for a minute.
- Pour in the vegetable stock, *miso and the bay leaf, give it a stir and bring to boil.
- Turn the heat down, pour in the soya milk and add the nutritional yeast, season with the salt and pepper.
- Let the soup bubble around the edge of the pot, turn the heat down to the lowest and simmer until the potato is completely soft.
- Add the chopped parsley just a few minutes before serving.
Notes
*This step helps to cook the potato faster when it goes into the soup
*The cauliflower gets extra tasty when caramelised!
*Make sure the miso is dissolved in the soup properly. I usually dissolve it in the vegetable stock first then add to the soup.
The leftover soup will keep in the fridge in a covered container up to 3 days.