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!
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.