In this recipe, cauliflower, parsnips, and a whole head of garlic are roasted in the oven until tender. They're then combined with a miso broth and puréed into a soup that's thick, creamy, and flavorful. Topped with oven-roasted mushrooms and garnished with sliced green onions, this soups is as delicious as it is photo-worthy. Serve this with a fresh salad topped with a ginger dressing, or enjoy it on its own as a light lunch.

Creamy Cauliflower and Parsnip Miso Soup With Roasted Shiitake [Vegan]



  • 1 head of garlic
  • 1 head of cauliflower, chopped into small florets
  • 5 medium parsnips, peeled and chopped
  • 1 yellow onion, sliced
  • 5 tablespoons extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 3 1/2 tablespoons miso paste
  • 6-8 cups water
  • 2 tablespoons apple cider vinegar
  • 2 cups shiitake or mixed mushrooms
  • 1 1/2 tablespoons gluten-free organic tamari
  • 1/2 teaspoon toasted sesame oil
  • Sliced green onion and sprouts, for serving


  1. Preheat oven to 400°F.
  2. Place cauliflower, parsnips, and onion on a baking sheet. Drizzle with 4 tablespoons olive oil and sprinkle with sea salt, then toss to mix well. Remove and discard the outer papery skins of the whole garlic bulb. Using a sharp knife, cut off top parts of the bulb just enough to expose the individual cloves. Wrap in aluminum foil and place on the baking sheet with cauliflower and parsnips. Roast in the oven until vegetables are soft and golden brown, about 35-40 minutes. Parsnips should be easily pierced with a knife.
  3. While the vegetables are roasting, dissolve miso paste in 6 cups of warm water and set aside. Once the vegetables have cooled, unwrap the garlic from the tin foil and squeeze out the roasted cloves from their skins. Add roasted garlic to miso broth and whisk to combine
  4. Prepare the mushrooms. Remove the stems and wipe away any dirt. Thinly slice the mushrooms caps and place in a bowl. Add tamari, sesame oil, and olive oil and mix gently to coat. Spread onto a baking sheet lined with parchment and roast in the oven until crispy and golden, about 15 minutes.
  5. Blend the soup in batches using a stand mixer. Place a cup or two of roasted vegetables into the blender and cover with miso water. Blend until smooth, repeating until all the vegetables have been used up. You might need to add a few cups more water as you go. Once the soup is blended, stir in the apple cider vinegar. Taste and adjust seasoning as needed, and extra dash of tamari goes a long way.
  6. Warm through before serving, top with roasted mushrooms, sliced green onions, and sprouts.