Cauliflower Miso Soup

Tried to do something light and healthy that could use up some of the extra miso paste from the last recipe, and found this...

Recipe

head of cauliflower, floret-ed
2 shallots, peeled and cut into quarters
4-5 sprigs of fresh thyme
1 tbsp red miso
1 tsp sherry vinegar
1 tsp soy sauce
1 c unsweetened almond milk
2-4 c vegetable stock or water
1/4 c walnuts

• Preheat the oven to 400 degrees.  Toss the cauliflower, shallots, and thyme with some olive oil, salt & pepper.  Roast on a parchment-lined baking sheet, 20-25 minutes until starting to brown.
• Set aside a few florets for a fancy garnish.
• Blend the roasted veggies with the miso, vinegar, soy sauce, almond milk, and 1 c of the stock.  Add more stock and keep blending until you like the texture.
• Heat the mixture in a pot.
• Meanwhile, heat a little olive oil and toast the walnuts with more thyme, salt & pepper.
• Serve the soup topped with cauliflower, walnuts, and extra oil if you want!

Notes

Might not have had super high expectations for this one, but it was really, really good!  Roasted cauliflower is pretty good on its own, and everything combined had a nice, rich, nutty taste.  Also classy.  Yum!