Bestselling author Julie Morris has a new cookbook out, “Superfood Soups: 100 Delicious, Energizing & Plant-Based Recipes,” with recipes for soups that receive a healthful boost from superfoods. Here’s a recipe from the book that’s perfect to welcome fall.
Golden Cauliflower Soup With Seared Mushrooms
Both the cauliflower and the turmeric in this soup are well-studied anti-cancer and anti-inflammatory ingredients, helping you glow from within with health.
6 cups/4 servings
- 2 tablespoons shelled raw pistachios
- 1/4 teaspoon wheatgrass powder (optional)
- Sea salt
- 1 tablespoon coconut oil
- 2 leeks, white and light green parts only, sliced thin
- 2 cloves garlic, minced
- 1 1/2 pounds cauliflower, cut into 1-inch pieces (4 cups)
- 1 teaspoon fresh thyme leaves, minced
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 4 cups Miso Broth (recipe below)
- 1/2 cup raw cashews
- 1 cup wild mushrooms, such as maitake, shiitake, and/or chanterelle
- 1 tablespoon grapeseed oil
- 2 tablespoons minced fresh parsley
- 1/4 cup microgreens and edible flowers, for garnish (optional)
Chop the pistachios very finely into a coarse powder. Place the powder in a small bowl and add the wheatgrass powder as well as a scant 1/4 teaspoon sea salt. Set aside.
Warm the coconut oil in a heavy-bottomed pot over medium heat. Add the leeks and garlic, and cook for 2–3 minutes until leeks are softened. Stir in the cauliflower and thyme, and cook for a minute longer. Add the turmeric, cayenne, and miso broth, and turn the heat up to high. Bring to a boil, cover, and reduce heat to medium low. Cook for 20 minutes, or until cauliflower is very soft. Remove the pot from the heat, and add the cashews. Transfer the soup to a blender, working in batches as needed, and puree until completely smooth. Return the soup to the pot and keep warm.
Depending on the size and variety of mushrooms you use, tear into bite-size portions, or slice into 1/4-inch pieces. Warm the grapeseed oil in a large skillet over high heat. Once the oil is shimmering, add the mushrooms, spreading out in an even layer as much as possible. Without stirring, cook the mushrooms for 1–2 minutes to sear. When the mushroom bottoms have turned golden, flip them over with a spatula and repeat on the other side for 1–2 minutes longer. Transfer the mushrooms to a bowl, add the parsley, season with salt, and toss well.
Serve the soup by ladling it into bowls and sprinkling with ground pistachios. Place a mound of mushrooms on top, and dress up the plate with microgreens and flowers as desired.
Here you have it: my absolute favorite simple soup broth, and the one you should definitely commit to memory. It’s unbelievably versatile and easy to make, and it punches up the flavor of everything it’s added to! Unlike most recipes for miso soups, which only gently warm the miso (traditionally, it’s added at the end of a recipe to preserve its delicate enzymes), I treat this broth just like any other by adding it to soups early on. It’s sacrilege, I know, to waste a few innocent enzymes, but in this instance it’s really the flavor of miso that we’re after.
There are infinite ways to punch up a miso broth, but this recipe is a great place to start. I like to use yellow miso paste here, as it’s the most versatile, but feel free to substitute other varieties— white miso paste has the weakest flavor, while brown and red miso pastes are the strongest. If you’re avoiding soy, chickpea miso is a great resource to use, too.
About 8 cups
- 4 tablespoons yellow miso paste
- 1 teaspoon kelp granules
- 2 quarts (8 cups) water
Blend all the ingredients together in a blender until the miso is fully dissolved. Use in soups as directed, or warm over low heat to enjoy as a sipping broth. The broth may be stored in the refrigerator for up to 1 week, or kept in the freezer for several months.
FEEL-GOOD FACT: Broths containing seaweed, like kelp or kombu, are naturally high in minerals and electrolytes. Warmed up, they make an excellent post-exercise drink to aid in recovery and hydration.
Recipe from “Superfood Soups: 100 Delicious, Energizing & Plant-Based Recipes” by Julie Morris (Sterling, September 2016)