Creamy Golden Cauliflower and Pea Miso Soup
A mild, velvety red lentil and vegetable soup naturally sweetened with green peas and seasoned with gentle miso. Perfectly smooth and comforting for sensitive stomachs while remaining fun and tasty for kids.
Prep
5 min
Cook
18 min
Total
23 min
Makes
1 serving
Created together. Shared with you.
Made by Jen + Lila
Jen created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
5 min
Cook
18 min
Total
23 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Blender · Saucepan · Colander
Time saver
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
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Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Measure 0
- 01
Measure 0
Measure 0.33 cup of red lentils and rinse thoroughly under cold water in a fine-mesh strainer.
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Combine the rinsed red lentils
In a medium saucepan over medium heat, combine the rinsed red lentils, 1 cup frozen cauliflower, 0.5 tsp finely grated ginger root, and 2 cups (475ml) of water.
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Bring the mixture to a gentle boil…
Bring the mixture to a gentle boil over medium-high heat, then turn the heat down to low, cover the pan with a lid, and simmer for 15 minutes until the red lentils and cauliflower are tender.
Look for: the red lentils and cauliflower are tender
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Add 0
Add 0.5 cup frozen peas to the saucepan and simmer uncovered for 3 minutes until heated through.
Look for: heated through
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Remove the saucepan from the heat
Remove the saucepan from the heat.
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Stir 1 tbsp miso paste and 1…
In a small cup, stir 1 tbsp miso paste and 1 tbsp tahini with 2 tbsp of warm liquid from the soup pot until completely smooth.
Look for: completely smooth
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Pour the miso-tahini mixture into the soup…
Pour the miso-tahini mixture into the soup saucepan and stir well to combine.
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Blend the soup using an immersion blender…
Blend the soup using an immersion blender directly in the pot for 1 minute until completely smooth and creamy, or leave textured if preferred.
Look for: completely smooth and creamy, or leave textured if preferred
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Ladle into a bowl and cool slightly…
Ladle into a bowl and cool slightly before serving.
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