Cauliflower Miso Soup

Directions

1. In a large Dutch oven or saucepan heat the olive oil and saute on a low heat, the onions, celery, carrots, parsley, salt and pepper for approx 8-10 minutes.
2. Add the paprika and the cauliflower and combine thoroughly.
3. Add the chicken stock, bring to a boil, turn down to a simmer, partially cover and cook for approx 20-30 minutes, until the vegetables are tender.
4. Meanwhile cook the onions. Heat a tablespoon of olive oil in a pan and add the chopped onions. Sprinkle with onions (which stops them burning) and cook on a low heat for about 20 minutes until golden brown and slightly crispy.
5. Remove from heat, transfer to a blender and process until smooth. You will have to do this in batches.
6. Return the soup to the pan. Spoon a couple of tablespoons into a small bowl and add the miso. Stir until dissolved. Pour back into the soup and heat gently. Do not boil as this destroys the enzymes in the miso.
7. Check seasonings, serve warm with sprinkled herbs and lots of crispy onions. Peace!