Creamy mushroom and cauliflower soup
19 Aug 2023
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
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.
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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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