Go Back
+ servings
Overhead shot of cauliflower and miso soup on a checked cloth

Roast Cauliflower Soup with Preserved Lemon & Miso

This roast cauliflower soup is made zingy and bright with the addition of preserved lemon and given an umami hit with miso. This is the perfect warming soup for winter.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 175kcal


  • 1 medium Cauliflower approx 800g cut into florets
  • 3 tablespoon Olive Oil
  • 10 g Butter
  • 1 sprig Rosemary
  • ½ Preserved Lemon finely chopped
  • 1 Onion finely chopped
  • 1 Bay Leaf
  • Large pinch Chilli Flakes
  • 700 ml Vegetable Stock
  • 1 Potato approx 200g, cut into chunks
  • 1 tablespoon White Miso
  • Chermoula/Chilli Oil to serve
  • Nigella Seeds to serve


  • Preheat oven to 250°C/480°F. Place the cauliflower florets into a bowl with 2 tablespoon olive oil and a generous pinch of salt. Toss to combine, then spread on a baking sheet and put into the oven to roast for 20-30 mins, until the edges of the cauliflower are beginning to blacken.
  • Meanwhile melt together the butter and the rest of the olive oil in a saucepan. Add the rosemary sprig and preserved lemon and fry very gently until fragrant. Add the onion, bay leaf, and chilli flakes, and fry until the onion is translucent, about 8 mins.
  • Add the potato, roasted cauliflower, stock, and miso, bring to a boil, and simmer for about 10 mins or until the potato is cooked. Blend until smooth. Serve with a swirl of chermoula, harissa, or other chilli sauce and sprinkled with nigella seeds.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 175kcal | Carbohydrates: 13g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 921mg | Potassium: 479mg | Fiber: 4g | Sugar: 6g | Vitamin A: 435IU | Vitamin C: 71mg | Calcium: 38mg | Iron: 1mg