- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: 2 cups
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Talk about creamy without the cream! This ivory-hued soup pairs a blended base of potatoes, parsnips, and onions with tender cauliflower and cannellini beans for a dish that is velvety smooth but still has plenty of body. White miso paste, which you can find in most well-stocked grocery stores, has a milder, more delicate flavor than yellow or red miso pastes. If the soup seems too thick, thin it with a little water. Serve with a big tossed salad and a thick slice of whole-grain toast.
Ingredients
- 2 large russet potatoes, peeled and cubed (4 cups)
- 1 white onion, chopped (1 cup)
- ½ cup chopped parsnip
- 4 teaspoons white miso paste
- 4 cloves garlic, minced
- 4 cups cauliflower florets
- 1 (15-ounce) can reduced-sodium cannellini or great northern beans, drained and rinsed
- Thinly sliced scallions
- Freshly ground black pepper
- Lemon wedges
Instructions
- Combine the potatoes, onion, parsnip, miso, garlic, and 4 cups water in a 5- to 6-quart Dutch oven. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer for 25 minutes or until the vegetables are tender; cool slightly.
- Working in batches, transfer the mixture to a blender. Cover and blend until smooth. Return the puréed mixture to the Dutch oven. Stir in the cauliflower and beans. Return to a boil over high heat; reduce heat to medium-low. Cover and simmer for 12 minutes or until cauliflower is tender.
- Top each serving with scallions and pepper. Serve with lemon wedges for squeezing.
Nutritional Information:
Per serving (2 cups): 360 calories, 73 g carbohydrates, 18 g protein, 1.3 g total fat, 0.4 g saturated fat, 0 g cholesterol, 263 mg sodium, 13 g fiber, 5.9 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (7)
(4 from 2 votes)I made this soup and it made a lot seemed way to thick so I added chicken vegan broth. It is also very bland needs seasonings added. The recipe said minced cauliflower which I thought was basically riced cauliflower. I now see in the picture flowered cauliflower. That seems a bit misleading.. What spices do you recommend?
I made this for the first time using white tepary beans (from Ramona Farms) sometime in November. I didn't have a parsnip so I used a few small carrots. It was absolutely delicious and the carrots turned the soup such a pretty pastel orange color.... perfect for autumn! I had to giggle at it bc it was so pretty. I have made it since and will continue to make it and still use the carrots. One other thing, as a previous poster suggested, I wouldn't boil the miso. This soup is delicious and filling and worth making again.
This recipe includes all of my favorite things.... except for any spices! It's a little bland. Any recommendations for making it a little more flavorful?
Haven't made it yet, but will. With one change - I will not boil miso. Instead, after the end of step 2, will dissolve miso in some of the hot soup, blemd in, and serve.
I don't eat any soy products; what can I substitute for miso paste?
There is a version of miso made with chickpeas. BTW, unless you have a soy allergy and despite the negative press, there are plenty of protective reasons to consume them... https://nutritionfacts.org/topics/soy/
There is a chickpea miso out there.