I was feeling fragile. The thought of wrestling a large demanding cut of meat in and out of the oven was enough to push me over the edge. Comfort food was needed and in my language that means soup. Miso soup is supposed to be calming and I had a cauliflower sitting in the fridge begging to be used. Bingo!
The crispy onions I feel are a must with this soup. It did work - my blood pressure was nearing normal after my second bowl.
1 onion, finely chopped
2 sticks celery, finely chopped
3 carrots, finely chopped
1 cauliflower, cut into florets
salt and pepper
32-40 oz chicken stock (depending on how thick you like your soup)
1 tablespoon white barley miso
In a large Dutch oven or saucepan heat the olive oil and saute on a low heat, the onions, celery, carrots, parsley, salt and pepper for approx 8-10 minutes.
Add the paprika and the cauliflower and combine thoroughly.
Add the chicken stock, bring to a boil, turn down to a simmer, partially cover and cook for approx 20-30 minutes, until the vegetables are tender.
Meanwhile cook the onions. Heat a tablespoon of olive oil in a pan and add the chopped onions. Sprinkle with onions (which stops them burning) and cook on a low heat for about 20 minutes until golden brown and slightly crispy.
Remove from heat, transfer to a blender and process until smooth. You will have to do this in batches.
Return the soup to the pan. Spoon a couple of tablespoons into a small bowl and add the miso. Stir until dissolved. Pour back into the soup and heat gently. Do not boil as this destroys the enzymes in the miso.
Check seasonings, serve warm with sprinkled herbs and lots of crispy onions. Peace!