Cauliflower Ginger Miso Broth Shots (Recipe 1 of 2)
Ingredients
- 1/2 head cauliflower, cut into large chunks
- 1/2 head cauliflower, cut into small bite-sized pieces
- 1.5 liters water (approx. 7-8 cups)
- 1 thumb-sized piece ginger, peeled and chopped
- 5-6 TBS fresh miso (to taste)
Instructions
- Prepare the Cauliflower and Ginger:
- Trim the leaves from the cauliflower and break it down from the core.
- Cut half of the cauliflower into large chunks for blending.
- Cut the other half into smaller, bite-sized pieces.
- Peel the ginger using a spoon to minimize waste and chop it.
- Boil the Cauliflower and Ginger:
- Add all the cauliflower pieces and chopped ginger to a sauce pot.
- Add approximately 1.5 liters of water (about 7-8 cups).
- Bring to a boil for about 5 minutes, or until the cauliflower is fork-tender (a skewer can pass through it while holding its shape).
- Strain and Separate:
- Remove the larger pieces of cooked cauliflower and place them in a strainer.
- Strain the remaining cauliflower and ginger, saving the liquid in a separate bowl.
- Blend the Broth:
- Place the cooked cauliflower and ginger (from the strainer) into a blender.
- Add a generous amount of fresh miso.
- Pour the hot broth water into the blender to cover the ingredients.
- Carefully blend until the mixture is silky smooth.
- Serve:
- Pour the blended broth into cups or soup bowls.
- Enjoy warm as a comforting and gut-friendly drink.
- Store any leftovers in the fridge for up to a couple of days.
- Reheat gently without boiling to preserve the benefits of the miso; warm is preferable.
Cauliflower Ginger Miso Chowder (Recipe 2 of 2)
Ingredients
- Broth from the Cauliflower Ginger Miso Broth Shots recipe
- 1 onion, diced
- 2 TBS butter (optional, or use broth for steaming)
- 2 large red potatoes, diced
- 2-3 cloves garlic, minced
- 1 lemon, zested and juiced
- 2-3 stalks kale, bite-sized pieces
- Remaining cauliflower pieces from broth recipe, trimmed
- Cooked ginger pieces from broth recipe, diced
- 1 block tofu, diced
- Black pepper, to taste
Instructions
- Sauté Aromatics:
- Dice the onion and add it to a pot with 2 tablespoons of butter (or use broth for a no-oil option).
- Mince the garlic (2-3 cloves) and add it to the pot with the onions to sauté until softened.
- Cook the Potatoes:
- Dice the potatoes into spoon-sized cubes.
- Add the diced potatoes to the pot with the sautéed onions and garlic.
- Pour in the prepared cauliflower ginger miso broth.
- Bring the mixture to a boil.
- Add Lemon Zest and Kale:
- Zest one lemon and save the juice for later.
- Add the lemon zest to the pot.
- Shred 2-3 stalks of kale into bite-sized pieces by hand.
- Set aside for later.
- Prepare Remaining Cauliflower and Ginger:
- Trim any extra cauliflower pieces from the broth recipe to ensure they are small enough.
- Dice the cooked ginger from the broth recipe into small, palatable pieces.
- Simmer and Finish:
- Once the potatoes are almost done, add the extra cauliflower and diced ginger to the pot.
- Add the remaining broth, being careful not to add too much.
- Bring the chowder up to a simmer and cook for a few minutes.
- Garnish and Serve:
- Dice the tofu into uniform cubes.
- Portion the chowder into bowls.
- Add an equal amount of diced tofu to each bowl.
- Season with black pepper and lemon juice.
- Add kale on top before serving.
Video Description
Whip up this deliciously cozy, immune-boosting soup or sip on it hot for a gut-friendly boost. We're diving into this all natural, whole foods bowl of goodness with Healthy Gut Shots! Nourishing Cauliflower Ginger Miso CHOWDAH – it's a game-changer. Plus, you get: a yummy, healing broth to drink up and soothe you.
Two recipes in One: HEALTHY SHOTS & HEARTY CHOWDER
1 Head Cauliflower, ½ cut into small bite size pieces, ½ into Large pieces
1 litre-ish water
1 ginger, thumb size, peeled and chopped
5 -6 TBS Fresh Miso (to taste)
Watch the video for the method to make healthy broth shots for sipping.
CHOWDAH : Added For the CHOWDER (correct spelling)
1 Block Tofu, diced and save for the end
1 Onion, diced
2 TBS Butter (optional)
2 Larger Potatoes, diced
2 cloves garlic, minced
Use broth from above.
1 lemon, zested 7 juiced
2-3 stalks Kale, bite size
Black pepper
We’ll work on more written detailed recipe for the website soon. Hopefully the video method works for now – this is another keeper.
Cauliflower, Miso, and Ginger are all nutritious ingredients that offer a range of health benefits. Here's a brief overview we found while researching this dish after the fact.
Cauliflower:
A great source of fibre, vitamin C, and vitamin K.
Contains antioxidants that help reduce inflammation in the body.
Supports better digestion and promotes heart health.
Low in calories and carbohydrates.
Miso:
A fermented soybean paste that is rich in probiotics, which can promote healthy gut bacteria. Contains antioxidants that can help protect against cellular damage and reduce inflammation. Helps improve immune function and support overall health.
Ginger:
Has anti-inflammatory and antioxidant properties and helps reduce inflammation and oxidative stress in the body. Supports digestion and relieve nausea and other digestive issues. Helps lower blood sugar levels and improve heart health.
Together, these three ingredients make for a flavorful and nutrient-dense soup that can support overall health and well-being.
Thanks for watching and supporting and eating more plant based.
d