This basic stock is very useful for a number of different vegan soups. In this incarnation, I roasted the cauliflower and garlic to create smoky, nutty tones.
Roasted Cauliflower Soup
by Michael Miles
Serves 12
1 head cauliflower, cut
4 cloves garlic, peeled
2 medium Russet potatoes, peeled and diced
1 quart vegetable broth
1 quart water
1 yellow onion, peeled and diced
3 ribs celery, trimmed and chopped coarsely
2 Bay leaves
3 T fresh parsley, chopped
5 sprigs fresh thyme
1 t paprika
1 t salt
1/2 t dried marjoram
1/4 t white pepper
3 T miso paste
Olive oil
Preheat oven to 450F. Clean and cut the cauliflower into pieces and place in a roasting pan with the garlic and some olive oil. Season with salt. Roast for about 45 minutes, stirring occasionally, until cauliflower is browned.
Place chopped potatoes in a sauce pan and cover with water. Bring to a boil and cook until done. Drain and set aside.
In the meantime, place broth and water into a stockpot over medium heat. Add onion, celery, herbs and spices, cover and bring to a simmer. Add cauliflower and garlic after it is removed from the oven and continue to simmer another 20-30 minutes. Remove thyme stems and bay leaves.
In a blender, place some of the potato, the stockpot mixture and half of the miso paste. Puree until smooth. Set aside and repeat until done. Then return to the stockpot, bring back to temperature and taste for seasoning. For non-vegans, garnish with a touch of creme fraiche.
