- Serves 4-6
I've been sick for weeks, have a splinted, broken hand, and a plethora of unused veggies in my fridge. Thus, this soup was born out of frustration at being almost completely one-handed, a sore throat, and a head of cauliflower that was about to go to waste. —Ashley Marie
garlic cloves, smashed
large shallots, peeled and quartered
sprigs of sage
sherry vinegar, plus more for garnish
carrots, roughly chopped
a few dashes
a few dashes
- In a large stock pot add enough olive oil to coat the bottom of it. Warm it over medium heat and then add your smashed garlic cloves, quartered shallots and a sprig of sage. Sprinkle with a few pinches of salt. Allow to heat for 10-15 minutes, until everything is tender and browning. Remove the sprig of sage.
- Break up the head of cauliflower into small flowerettes and add to the pot with the carrots. Turn the heat up to high and add a few dashes of the coriander and paprika; stir. Once everything is sizzling, add 1/4 cup of the sherry vinegar, give it another few stirs and then add 6 cups cold water.
- Bring the pot to a boil and then turn it down a bit to let everything simmer for 30-45 minutes, or until the cauliflower is very tender.
- Turn off the heat and let cool a few minutes. Using an immersion blender (or working in small batches carefully with a standing blender), blend the soup continuously until very smooth and creamy. Add in three heaping tablespoons of white miso and blend well into the soup. It may take several minutes to reach the smoothest consistency. Heat the soup back up while you make the garnish.
- In a separate, small/shallow pan, add a 1/4" layer of grapeseed (or other high heat) oil and heat up. Add a sprig of sage and slivered scallions. Fry briefly until golden. Drain on a paper towel.
- Put soup in bowl, top with crispy sage and scallions, and drizzle with olive oil and a few drops sherry vinegar.