Warming Cauliflower, Broccoli & Miso Soup

Warming Cauliflower, Broccoli & Miso Soup starts with caramelized onion, garlic, and optional green chili before the vegetables are added.

Cauliflower and broccoli simmer with cloves and cinnamon until tender. The whole spices are removed before the vegetables are puréed, and the source intentionally leaves the texture slightly chunky.

Miso is stirred in after blending rather than boiled aggressively. Extra hot water can be added if a thinner consistency is preferred.

Ingredients

• 2 teaspoons vegetable bouillon powder
• 1 cup hot water
• 1 tablespoon olive oil
• 2 cups onions, chopped
• 1/2 teaspoon fresh green chilies, minced, or to taste
• 1 clove garlic, minced
• 5 cups cauliflower florets
• 4 cups broccoli florets
• 3 1/2 cups water
• 3 cloves
• 1 cinnamon stick, about 2 inches long
• 1/4 cup miso paste
• Salt and freshly ground pepper to taste

Method

Dissolve the bouillon in 1 cup hot water and set aside. Heat the olive oil in a medium pot over medium-low heat, add the onions, and sauté about 4 minutes. Add the chilies and garlic and continue until the onions are caramelized, about 4 minutes more. Add the cauliflower, broccoli, and 3 1/2 cups water, raise the heat to a boil, then add the cloves and cinnamon. Reduce to low and simmer 15–20 minutes. Remove the cloves and cinnamon, purée until fairly smooth but still slightly chunky, then stir in the miso until dissolved. Add hot water if needed, season with salt and pepper, and serve. Makes 4–6 servings.