Soul-Warming Vegan Cauliflower, Parsnip, and Apple Soup with Miso
Cauliflower is a tremendous way to showcase the power of wholesome ingredients to nourish body and spirit. In my humble kitchen, we embrace whole food plant-based cooking and the cozy comfort of a hearty soup that celebrates the best of wholesome organic produce – Cauliflower, Parsnip, and Apple- with miso and turmeric. This recipe combines the earthy sweetness of cauliflower and parsnips with the bright, tangy flavor of apples and saltiness of miso and nitritional yeats, resulting in a bowl of warmth that will heal and soothe your soul and delight your taste buds.
The croutons are totally the rockstars on this soup, these are crumbled and air-fried organic tempeh. I crumbled the tempeh that I got from Trader Joe’s by hand, added some tamari, and air-fried for 10 minutes until crisp.
This recipe can be made with or without oil and will taste amazing either way. A dash of good-quality olive oil to finish the soup when serving would be perfect.
Vegan Cauliflower, Parsnip, and Apple Soup with Miso
This Vegan Cauliflower, Parsnip, and Apple Soup is not only delicious and satisfying but also packed with nutrients to nourish your body and lift your spirits
Ingredients
- 1 large onion, diced
- 3 cloves garlic, minced
- 1/2 large cauliflower, chopped into florets
- 2 medium parsnips, peeled and chopped
- 1 medium apples, peeled, cored, and chopped
- 2 cups vegetable broth or water
- 1 teaspoon dried oregano
- 1 tbsp light miso paste
- 1 tsp turmeric
- 2 tbsp nutritional yeast
- 2 tbsp tamari
- Salt and black pepper to taste
- 1 package organic tempeh
- 1 tbsp Olive oil ( optional)
- Optional toppings: toasted pumpkin seeds, chopped herbs, paprika
Directions
- In a large pot over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant, about 5 minutes. You can use olive oil or water to saute.
- Add chopped cauliflower, parsnips, and apples to the pot, stirring to combine with the onion and garlic mixture.
- Pour in vegetable broth, ensuring that the vegetables and apples are mostly submerged. Bring the mixture to a simmer.
- Add dried oregano, turmeric, and pepper to the pot, stirring well to distribute the seasonings.
- Allow the soup to simmer gently for 20-25 minutes, or until the cauliflower, parsnips, and apples are tender and easily pierced with a fork.
- While the soup is cooking, crumble the tempeh with your hands, add a couple of tablespoons of tamari and air fry for 10 mins until crisp.
- Once the vegetables are cooked through, remove the pot from the heat and let the soup cool slightly.
- Add the miso paste and nutritional yeast to the pot.
- Using an immersion blender or transferring the soup in batches to a blender, purée the mixture until smooth and creamy.
- Taste the soup and adjust seasoning if necessary, adding more salt and pepper to suit your preferences.
- Ladle the soup into bowls and garnish with crispy tempeh,sprinkle some paprika and you can chopped fresh herbs for an extra pop of flavor and texture.
- Serve hot and enjoy the comforting goodness of this vegan cauliflower, parsnip, and apple soup!
There’s something truly magical about a steaming bowl of soup on a chilly day, especially when it’s made with love and wholesome ingredients. This Vegan Cauliflower, Parsnip, and Apple Soup is not only delicious and satisfying but also packed with nutrients to nourish your body and lift your spirits. So, the next time you’re craving a bit of warmth and comfort, whip up a batch of this soul-warming soup and let it envelop you in its cozy embrace.
Enjoy with love and light! ❤️🍆🌱
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Food For The Soul 