This is a delicious vegan miso quinoa soup with beans. I’ve served it with tamari roasted cauliflower with ginger and chilli. It’s quick, flavourful, simple and nourishing!
Have you all had a nice holiday? I took a few weeks off over Christmas and New Years, but it’s so nice to be back! I had family and friends staying with us at different times over December, so I’m pretty exhausted, but full of love. My daughter, Polly, turned 5 on New Years Eve so we had a party with all of her friends. I really can’t believe how much time has flown since she was born.
Now, I’m back at my desk and ready to set myself goals for 2017. I’m excited to launch myself into another year of doing what I love and growing my blog. I’m also sooo excited for my Veggie Desserts cookbook, filled with vegetable cakes and desserts, to be released in August!
I love meals that are quick and easy, but also healthy. This miso quinoa soup ticks those boxes. I’m doing Veganuary (where you eat vegan for the month of January) and I love all the vibrant, fresh foods that are filling up our plates. Check out my vegan recipes.
Iceland Foods recently challenged me to come up with a vegan main meal using one of their frozen superfoods. I certainly didn’t have any trouble coming up with loads of ideas, but I finally settled on this miso quinoa soup. I’ve also thrown in the recipe for tamari roasted cauliflower florets because I LOVE roasted cauliflower and I was thrilled to discover that using frozen cauli works just as well as fresh (tip: makes sure you heat the baking tray before adding the veg). Plus, you can just roast what you need, rather than feeling you need to use up a whole head.
Miso Quinoa Soup with Beans and Tamari Roasted Cauliflower
I’ve used Iceland Foods’ frozen zesty bean quinoa mix to make this miso quinoa soup extra-quick, but if you can’t get any then you can use cooked quinoa and mixed beans. I also used frozen cauliflower, onions, garlic, ginger and chilli, so I didn’t even have to do any chopping for this meal!
Have you tried roasting cauliflower before? It really elevates the humble brassica to something special. The slightly crispy outside and soft inside are a lovely contrast.
Miso Quinoa Soup with Tamari Roasted Cauliflower
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
- 1/2 a head of cauliflower cut into bite-sized florets
For the vegan miso quinoa soup with beans
- 1 tsp olive oil
- 1 onion diced
- 3 tbsp miso paste
- 1 cup (250ml) boiling water
- 1/2 cup (85g) cooked quinoa
- 15 oz (400g) can of kidney beans drained and rinsed
- Preheat oven to 430F / 220C and place a large baking sheet into the oven while the oven preheats.
- In a large bowl, mix the tamari (or soy sauce), oil, garlic, ginger and chilli. Add the cauliflower and toss to coat completely.
- Carefully place the cauliflower florets onto the hot tray and bake for 20-25 minutes or until golden.
- Meanwhile, prepare the miso quinoa soup.
- 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 cooked quinoa, mixed beans, miso paste and water and allow to simmer for 5 minutes.
- Divide the miso quinoa soup into bowls and serve alongside the tamari roasted cauliflower.