Ingredients
Equipment
Method
- Prepare the vegetables: chop the cauliflower into florets, peel and finely chop the onion and garlic cloves.
- Heat the oil in the saucepan and add the onion and garlic. Give it a good stir and cook until the onion is translucent. You're not looking to colour the vegetables at all.
- Add in the cauliflower, the white miso (optional), the dijon mustard and give everything a good stir.
- Add in the stock, give everything another stir. Bring the saucepan to the boil and then turn it down to a simmer.
- Leave it to simmer for about 20 minutes. Test to make sure that the cauliflower is cooked through. Add the milk and bring it back to a simmer and add the lemon juice.
- Next, blend the soup to a consistency that you like. If you use a blender you may need to do this in batches to prevent the soup from exploding everywhere. I usually use a stick blender which does the job well enough.
- Check for seasoning and add more salt if it needs it, just add a little at a time until you're happy.
- Serve this soup with your favourite soup accompaniments and enjoy!
Nutrition
Notes
Nutritional Information is computer generated and is intended as a guideline only. (This value is just for the soup.)
Serving this soup
- croutons
- fresh crusty bread
- a sprinkle of grated cheese or nutritional yeast
- toasted seeds such as pumpkin seeds or sunflower seeds
- add your favourite toasted sandwich.
