There’s nothing better than a Creamy Cauliflower and Mushroom Soup to tuck your stomach after a stressful day.
Whether for a lighter dinner or a quick, almost autopilot meal, this recipe is great and is a complete meal in itself.
Here at home it was a hit, especially because the mushrooms add a special touch and add a lot of flavor to this recipe.
Also, the mushrooms sautéed in soy sauce that I used as a topping, are the perfect balance between the slight sweet-salty of this Creamy Cauliflower and Mushroom Soup.
Ahh and of course, save the recipe because you can easily make this mushrooms in countless recipes. They are wonderful!
How do you make this Creamy Cauliflower and Mushroom Soup?
É muito simples. O maior segredo é deixar que os legumes cozinhar no seu tempo, para que fiquem bem moles. Assim, ao triturar, o creme ficará macio.
Don’t skip the mushroom part, as they make all the difference in the final result of the recipe. They add a lot of flavor.
For this recipe you will need:
- Olive oil
- Onion, chopped
- Diced garlic cloves
- Diced potato
- Cauliflower florets
- Mushrooms cut into quarters
- Vegetable broth
- Water
- Salt to taste
- Coriander to taste
- Milk
- Nutmeg to taste
- Soy sauce
And are there any tricks to making this Creamy Cauliflower and Mushroom Soup?
There are no special tricks here.
Saute the mushrooms well, allowing them to cook until they are nicely browned and crispy. This way they will have more flavor.
Just be sure to use a quality broth, ideally a homemade broth.
Let the ingredients cook well when they are on the heat, so that when you mash them they get a nice creamy, uniform consistency.
Let’s check the step by step?
Creamy Cauliflower and Mushroom Soup
Ingredients
- 2 tbsp olive oil
- 1 chopped onion
- 4 chopped garlic cloves
- 1 diced potato
- 1 cauliflower cut into florets
- 14 mushrooms cut into quarters
- 1 cup vegetable stock preferably homemade
- 1 cup water
- ½ cup milk
- Salt to taste
- Nutmeg to taste
- Coriander to taste
- 1 tbsp soy sauce
Instructions
- Start by making a saute with olive oil, onion and garlic, in medium heat.
- Add 10 mushrooms and the coriander and cook for a few minutes.
- Add the potato and cook for another 3 or 4 minutes.
- Add the cauliflower florets and cook again for another 3 or 4 min.
- Add the broth, the milk and the salt and let it boil.
- Add the water and let it boil.
- When the vegetables are very soft, turn off the heat.
- Blend the mixture in a food processor, blender or even with a hand blender.
- Add nutmeg and blend again.
- Saute the remaining 4 mushrooms with olive oil and a dash of soy sauce.
- Sprinkle the soup with fried onions.
Notes
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