Celery Root-Cauliflower Miso Soup | Down to Earth Organic and Natural

Celery Root-Cauliflower Miso Soup

Photo: Down to Earth Recipes
Earthy, nutty, and delicate, celery root and cauliflower provide body to this nourishing soup.
6-8 servings
  • 8 cups water
  • 5 dried shiitake mushrooms
  • 3 pieces kombu seaweed
  • Zest of 1 lemon
  • 1 celery root, peeled and cut into cubes
  • 1 head cauliflower, florets cut off
  • 2 Tablespoons mirin
  • 3 Tablespoons white miso paste
  • 3 Tablespoons butter
  • Spring onions, greens parts sliced into thin hairs for garnish
  1. Soak dried mushrooms and kombu in water overnight or for 8-12 hours. Add lemon zest and bring to simmer in a pot. Strain through a fine sieve.
  2. Add parsnips, cauliflower and mirin to the pot and simmer for 30-40 minutes, until the vegetables are tender.
  3. In a blender, blend vegetables broth, miso, and butter until smooth.
  4. Garnish with spring onion hairs. Serve and enjoy!