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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 large onion
  • 2 cloves of garlic
  • 2 tsp thyme leaves
  • 250 g chestnut mushroom
  • 250 g cauliflower florets
  • 500 ml vegetable stock
  • 150 m double cream or plant-based cream

Method
 

  1. Finely chop the onion and garlic.
  2. Heat the oil in a large pot, then gently sauté the onion.
  3. Meanwhile, chop the mushrooms and garlic. When the onion is translucent, add the mushrooms, thyme leaves and garlic.
  4. Cook for another 5-8 minutes. Take a few mushroom pieces out and set them aside for decoration.
  5. Add the cauliflower and stock. Bring to the boil, cover and cook over low heat for 15 minutes.
  6. Stir in the cream, turn off the heat, then blitz the soup until creamy.
  7. Reheat it, but don’t boil, then serve with the mushroom pieces.