Creamy mushroom and cauliflower soup
This creamy mushroom and cauliflower soup is delicate yet filling. You can use plant-based cream or normal cream, depending on your diet. It’s low-carb and gluten-free too. Serve it with crispy bread or brown rice.
Ingredients
Method
- Finely chop the onion and garlic.
- Heat the oil in a large pot, then gently sauté the onion.
- Meanwhile, chop the mushrooms and garlic. When the onion is translucent, add the mushrooms, thyme leaves and garlic.
- Cook for another 5-8 minutes. Take a few mushroom pieces out and set them aside for decoration.
- Add the cauliflower and stock. Bring to the boil, cover and cook over low heat for 15 minutes.
- Stir in the cream, turn off the heat, then blitz the soup until creamy.
- Reheat it, but don’t boil, then serve with the mushroom pieces.