VeganCauliflower Soup With Goji Berries
Course: Vegan Recipes, Vegetarian RecipesServings
2
servingsPrep time
10
minutesCooking time
50
minutesThis recipe is gently roasted with cumin and turmeric, blended with red miso and potato for a smooth, cozy texture. Perfect for quiet evenings, mindful cooking, and relaxing food
Ingredients
1 cauliflower, trimmed and washed
1 tsp cumin seeds
¼ tsp ground turmeric
1 shallot, peeled and chopped
4 garlic cloves, chopped
70 g celery stick, chopped
1 tbsp red miso paste
1 potato (about 75 g), peeled and chopped
1 L water
Olive oil
Sea salt flakes
Ground black pepper
Goji berries, for serving
Directions
- Roast the cauliflower
In a mixing bowl, combine cumin seeds and ground turmeric with a little olive oil. Toss the cauliflower until evenly coated. Transfer to a roasting pan and roast in a fan oven at 180°C for about 40 minutes, or until fully cooked and lightly golden. - Build the soup base
Meanwhile, heat some olive oil in a saucepan over medium heat. Fry the chopped shallot, garlic, and celery until soft and fragrant. Add the red miso paste and stir well. - Simmer
Pour in the water, bring to a boil, then add the chopped potato. Reduce the heat, cover with a lid, and simmer until the potato is tender. - Blend
Add the roasted cauliflower to the pot. Use a stick blender to blend until smooth and creamy. - Season
Season with sea salt flakes and ground black pepper to taste. - Serve
Serve warm, topped with goji berries and a drizzle of extra virgin olive oil. Enjoy 🌿
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