Miso, Leek & Cauliflower Soup

Servings: 4
Cooking Time: 30 MINS
Prep Time: 5 MINS
Total Time: 35 MINS

Miso is a nutrient-rich fermented food that infuses simple soups with flavour and gut-loving probiotics. Leeks are also a great source of prebiotics, while cauliflower is rich in fibre which promotes microbial diversity.

  • 3 cups cauliflower, chopped
  • 1 leek, sliced
  • 3 tbs shiro miso paste
  • 1 litre vegetable broth
  • 1 cup cashews, soaked overnight & drained
  • Olive oil
  • Salt & pepper to taste
  1. Roast cauliflower in olive oil, salt and pepper for 25 minutes or until golden.
  2. Meanwhile, sautee leek in olive oil until softened. Add vegetable broth and cook until warmed.
  3. Combine all ingredients in a high-speed blender until smooth and creamy. Add salt and pepper to taste.
  4. Serve with toasted sourdough and chilli flakes if desired.

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