Miso, Leek & Cauliflower Soup
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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.
Ingredients
- 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
Method
- Roast cauliflower in olive oil, salt and pepper for 25 minutes or until golden.
- Meanwhile, sautee leek in olive oil until softened. Add vegetable broth and cook until warmed.
- Combine all ingredients in a high-speed blender until smooth and creamy. Add salt and pepper to taste.
- Serve with toasted sourdough and chilli flakes if desired.
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