Miso Quinoa Soup with Tamari Roasted Cauliflower
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!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
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.
Calories: 265kcal | Carbohydrates: 32g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Sodium: 2006mg | Potassium: 718mg | Fiber: 7g | Sugar: 8g | Vitamin C: 75mg | Calcium: 72mg | Iron: 3mg