This is not an average cream of cauliflower soup! Adding just a bit of miso paste will bring more umami taste to the soup, making the hearty dish even more delicious. The soup is easy to make but very refined thanks to multiple layers of flavours. Its texture is both buttery and smooth. It’s a healthy, quick and satisfying!
Ingredients (serves 1-2)
- 150g cauliflower
- 100-150ml milk
- 100ml water
- 1 clove garlic
- 5-10g Parmigiano Reggiano
- 5-8g miso paste
- 10g butter
- 1tsp flour
- Bring a pot of water to a boil, add the cauliflower, and boil until fully cooked. Transfer cauliflower to a blender, add milk, water, garlic, Parmesan cheese, miso paste. Process until very smooth.
- Heat pot over medium heat, melt the butter, stir in flour and blend, cook until slightly browned.
- Pour cauliflower soup back to the pot, cook over medium high heat, stirring constantly until soup is thickened and creamy. You can adjust the thickness to your liking.
I paired my soup with seared scallops. Lightly season scallops with salt and pepper, then sear with butter until both sides are golden brown. Scallops go well with the soup, the natural umami of seafood magically enhances the unique flavours of the miso cauliflower soup.
To garnish, add paprika and parsley flakes, as well as additional freshly shaved Parmesan cheese. The miso cauliflower soup is tasty and elegant, hearty and warming. A humble, down-to-earth ingredient is transformed into a high-end looking dish 🙂
Dipping bread into the soup is also a great idea.
Read Chinese version here