Creamy Roasted Cauliflower and Turnip Soup with Mild Miso and Crispy Sesame Chickpeas
An original velvety soup made with roasted cauliflower and turnip to deepen their natural sweetness, blended with mild miso for savory umami depth, and finished with crispy sesame chickpeas and fresh chives. Comforting, elegant, and full of textural contrast.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 700 g cauliflower (cut en floretes)
- 300 g turnip (pelado and cut diced)
- 150 g yellow onion (in wedges)
- 4 units garlic (without pelar)
- 45 ml olive oil (divided)
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 900 ml vegetable broth (hot)
- 30 g white miso (suave)
- 15 ml lemon juice (freshly squeezed)
- 240 g cooked chickpeas (escurridos and well dry)
- 12 g sesame seeds (for the garbanzos)
- 2 g sweet paprika (for the garbanzos)
- 10 g fresh chives (chopped fino for terminar)
- 60 ml water (for disolver the miso si hace falta)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220°C / 425°F. Place the cauliflower, turnip, yellow onion, and garlic cloves on a large sheet pan. Add 30 ml (2 tbsp) olive oil, 4 g (3/4 tsp) salt, and the black pepper, then toss well to coat.
- 2
Roast the vegetables for 30 minutes at 220°C / 425°F, stirring halfway through, until the cauliflower and turnip are tender and deeply golden at the edges. Remove from the oven and let rest for 5 minutes. Peel the roasted garlic cloves.
- 3
While the vegetables roast, dry the cooked chickpeas very well with paper towels or a clean cloth. Toss them with the remaining 15 ml (1 tbsp) olive oil, sesame seeds, sweet paprika, and 2 g (1/4 tsp) salt.
- 4
Spread the seasoned chickpeas on a small tray or on an open section of the sheet pan and roast them at 220°C / 425°F for 18 to 20 minutes, shaking once, until golden and crisp.
- 5
Transfer the cauliflower, turnip, yellow onion, and roasted garlic to a large pot. Add the hot vegetable broth and bring to medium heat for 5 minutes so the flavors can meld.
- 6
In a small bowl, mix the white miso with the water until dissolved. Add this mixture to the pot along with the lemon juice. Stir well and cook for 2 more minutes over low heat, without letting it boil vigorously.
- 7
Blend the soup until completely smooth and creamy. If you prefer a lighter texture, add a little more hot water or broth. Taste and adjust the salt if needed.
- 8
Serve the soup hot and top each portion with the crispy sesame chickpeas and finely chopped fresh chives just before serving.
Chef tips
For an extra silky texture, blend the soup for at least 1 full minute. For a more elegant finish, reserve a few small roasted cauliflower florets for garnish along with the chickpeas.
Substitutions
You can substitute turnip with kohlrabi in the same amount. Chives can be replaced with fresh parsley. If you do not have white miso, use a smaller amount of yellow miso because its flavor is stronger.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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