Curry Miso Soup
The basics of this soup are perfect for a warming meal, not to mention a great way to eat cauliflower.
Curry Miso Soup Recipe
Splash olive oil in a saucepan and heat with half an onion and one garlic clove. Dice and add a penny size amount of ginger. Add two shakes each of cumin and curry. Sautee until fragrant.
Pour in six cups of water and one tablespoon of miso paste. Mix and let the miso dissolve. Add one cup of red lentils. Bring to a boil, then simmer for a few minutes.
Stir in one chopped head of cauliflower and four chopped carrots. Simmer 20-30 minutes, until vegetables are soft.
Enjoy this warm, sweet soup. Additionally, that’s a little corn tortilla on the side. Yumminess. 🍲
Note that keeping a tub of fresh miso in the fridge is my solution to recipes calling for chicken broth. It added a sweetness and “vegetarianized” the meal.
Adapted from The Oh She Glows Cookbook by Angela Liddon.