Chunky Cauliflower Soup with Crispy Browned Leeks

I woke up in the middle of the night last night. 3:37 the clock read. Yuck. It’s not very often that I wake up and then can’t fall back asleep, but last night was one of those rare occurrences. I tried to let sleep come and carry me away until about 5 to no avail. My eyes were wide awake and my brain was working on a list of things to do. So I crept out of bed and started the day.

It was surprisingly lovely. Those early morning hours are so calm, so still. It was easy to get some serious work done on projects I’ve been trying to complete. With a nice pot of tea I worked quietly until I was overcome by the urge for muffins. So I made them. And while I was baking I thought of this soup. So a few hours later I made it too. Am I ever glad I did. The mix of the mellow white miso and barley miso combined with the richness of the sauteed onion make it just hearty enough to be enjoyed for a warming winter lunch or dinner. The leeks add nice flavour too… and also encourage chewing!! Don’t you find it so easy just to let soup slip on down without chewing it at all? Garnish helps. So do the nice chunks of tender cauliflower.

Thank goodness for early morning inspiration. I’ll be making this one again. I hope you like it too.

Chunky Cauliflower Soup with Crispy Browned Leeks

2 tsp olive oil

1 medium onion, diced

pinch of salt

1 small – medium cauliflower, washed and cut into large bite sized pieces

spring water or 1 litre low sodium organic vegetable broth

1 tsp mellow white miso

1 tsp barley miso

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1 tsp olive oil

1 leek- cut into 1/2 inch slices

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Heat the olive oil over medium high heat. When hot, add the onions and the pinch of salt. Reduce the heat to medium and saute until a dark golden brown, approximately 8 – 10 minutes.

Add the chunky bites of cauliflower, the pour over enough broth or spring water to just cover the cauliflower. Approximately 1 litre.

Bring to a boil, then cover and simmer for 15 minutes, or until the cauliflower is tender but not falling apart.

While the soup is simmering, heat the other tsp of olive oil in a pan over medium high heat. Add the leeks and saute for a few minutes, then lower the heat and let the leeks crisp up, stirring them around occasionally.

When the cauliflower is tender, blend about half of the soup mixture in a blender, run it through a food mill, or use an immersion blender directly in the pot until your desired chunky consistency is reached.

Put the miso in a suribachi, add a bit of the soup liquid then mix until smooth. Pour into the soup and let simmer for 5 minutes over low heat.

Serve garnished with the crispy leeks.