Creamy mushroom and cauliflower soup
Background
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
- 1 Tbsp olive oil
- 1 large onion
- 2 cloves of garlic
- 2 tsp thyme leaves
- 250g chestnut mushroom
- 250g cauliflower florets
- 500 ml vegetable stock
- 150m double cream (or plant-based cream)
Instructions
- 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.
Categories
- Meal Type: - Budget - Everyday - Lunch - Quick & Easy - Seasonal - Soup - Supper
- Cuisines: - French
- Ingredients: - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - High Fibre - Low Carb - Nut Free - Vegan - Vegetarian
- Skill Levels: - Easy
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