Creamy Cauliflower and Mushroom Soup
This Creamy Cauliflower and Mushroom Soup is perfect for tucking your stomach in after a stressful day. Creamy, smooth, and delicious.
Portions: 4 portions
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
You can try this recipe with broccoli, squash, carrots or even beets.
Add coconut milk if you want a slightly sweet and even more velvety touch.