This works in support of just about everything and is even better as a light afternoon lunch. It comes from Melissa Clark and is both tasty and not too filling. We added a sprinkle of chili powder at the end for serving just to give it a little bit of a bite.
For this you’ll need: 5 carrots (peeled and cut into 1/2″ pieces), 1/2 head cauliflower (broken into small florets), 6 cups vegetable stock, 3 Tbsp miso (we used brown rice miso), 1.5 tsp coriander, 1 large white onion (peeled and chopped), 2 large garlic cloves (chopped), grated zest from 1 lemon, 2 Tbsp lemon juice (about 1/2 lemon), 2 Tbsp olive oil, salt and pepper.
Heat the olive oil in a pot over medium heat until just shimmering. Add the onion and cook until just softening and browning, about 8-10 mins. Add in the garlic and cook another minute.
Add in the chopped carrots, coriander, veggie stock and a good grinding of salt and pepper. Stir in the miso until it is dissolved. Bring the mixture to a boil and lower the heat so that it just simmers and cook, uncovered, for 10 mins. Add in the cauliflower, bring back to a simmer and cook another 8-10 mins until the veggies are soft.
Remove the pot from the heat and let cool slightly. Using an immersion blender, puree the mixture until smooth throughout. Stir in the lemon zest and the lemon juice and let stand for the flavors to settle.
Reheat the soup just before serving and sprinkle with chili powder in each serving bowl.
Dinner at Our Place 