Step 1

Prepare veggies: Slice leeks in half lengthwise and thoroughly wash and dry. Then thinly slice. Slice celery and dice onion. Peel, trim and chop parsnips. Roughly chop cauliflower. Smash garlic cloves to peel and then roughly chop.

Step 2

In a large stock pot, saute leeks, onion, celery, parsnips, salt, and pepper over medium heat until veggies are soft. Use water, vegetable broth or olive oil, as you usually would.

Step 3

Stir in garlic until fragrant. Stir in the cauliflower and vegetable stock (if there's not enough to completely cover veggies, add enough water to cover) Add thyme sprigs, and bring to a boil.

Step 4

Reduce heat and bring to a simmer over medium heat for 20 minutes, until cauliflower is soft enough to pierce easily with a fork.

Step 5

Whisk miso into 1/2 cup warm water, then stir into the pot of soup.

Step 6

Remove thyme stems and puree soup with immersion blender or in batches using food processor or regular blender.

Step 7

Taste for seasoning, adding more S+P as needed.

Step 8

Garnish with sliced green onions, and crushed red pepper.