Miso Quinoa Soup with Tamari Roasted Cauliflower
Prep time
Cook time
Total time
Serves: 2
  • For the tamari roasted cauliflower
  • 2 tbsp tamari (or soy sauce)
  • 1 tbsp olive oil
  • ½ tsp finely chopped garlic
  • ½ tsp finely chopped ginger
  • ½ tsp finely chopped red chilli
  • 400g frozen cauliflower florets (or ½ a head fresh)
  • For the vegan miso quinoa soup with beans
  • 1 tsp olive oil
  • 80g (1 cup) diced onion
  • 300g Zesty Bean Quinoa Mix(or 85g (½ cup) cooked quinoa and 90g (½ cup) mixed beans)
  • 3 tbsp miso paste
  • 250ml boiling water
  1. Preheat oven to 220C/430F and place a large baking tray into the oven while the oven preheats.
  2. In a large bowl, mix the tamari, oil, garlic, ginger and chilli. Add the frozen (or fresh) cauliflower and toss to coat completely.
  3. Carefully place the cauliflower florets onto the hot tray and bake for 20-25 minutes or until golden.
  4. Meanwhile, prepare the miso quinoa soup.
  5. In a medium saucepan over a medium/low heat, add the oil and sautee the onion until soft. Add the garlic and chilli and cook for a further minute. Add the zesty bean quinoa mix (or cooked quinoa and mixed beans), miso paste and water and allow to simmer for 5 minutes.
  6. Divide the miso quinoa soup into bowls and serve alongside the tamari roasted cauliflower.
Recipe by Veggie Desserts at https://veggiedesserts.co.uk/miso-quinoa-soup-tamari-cauliflower/