Warm up with a comforting bowl of Mushroom Cauliflower Soup, a hearty and flavorful dish perfect for chilly days. This soup combines the earthy flavors of mushrooms and cauliflower with aromatic herbs for a satisfying and nutritious meal.
Why Make This Recipe
Mushroom Cauliflower Soup is a great way to incorporate more vegetables into your diet in a delicious way. It’s easy to prepare, budget-friendly, and can be customized to suit your taste preferences. Plus, it’s a great option for those following vegetarian or gluten-free diets.
How to Make Mushroom Cauliflower Soup
Ingredients:
- 1 medium head cauliflower (1 ½ lb/ 700g prepared)
- 450 g Swiss brown mushrooms (1 lb)
- 1 medium leek
- 4 large cloves garlic
- ¼ cup olive oil (60ml)
- 1 ½ teaspoons sea salt or kosher salt
- 2 tablespoons unsalted butter (28g / 1oz)
- 1 tablespoon fresh thyme leaves
- 6 cups vegetable stock (1.5L / 1.6qt)
- 2 teaspoons sesame oil
- ½ teaspoon freshly ground black pepper
- ½ cup creme fraiche (or sour cream or heavy cream) (125ml)
Directions:
- Preheat the oven to 200C (180C fan forced) / 395F.
- Prepare the vegetables by chopping the cauliflower, slicing the mushrooms, and cutting the leek into rounds.
- Roast the vegetables with garlic, olive oil, and salt until tender and caramelized.
- Transfer the roasted vegetables to a pot, add vegetable stock, sesame oil, pepper, and blend until smooth.
- Stir in creme fraiche and simmer until heated through.
- Adjust seasoning with salt and pepper before serving.
How to Serve Mushroom Cauliflower Soup
Serve the soup hot, garnished with a dollop of creme fraiche, a sprinkle of fresh thyme leaves, and a side of crusty bread for dipping. This soup also pairs well with a light salad or sandwich for a complete meal.
How to Store Mushroom Cauliflower Soup
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
Tips to Make Mushroom Cauliflower Soup
- Ensure the vegetables are evenly coated with olive oil before roasting to prevent sticking.
- Use an immersion blender for a smoother consistency, or blend in batches using a regular blender.
- Adjust the seasoning to your taste preference by adding more salt or pepper as needed.
Variation
For a vegan version of this soup, substitute creme fraiche with coconut cream or dairy-free yogurt. You can also add in other herbs like rosemary or sage for a different flavor profile.
Mushroom Cauliflower Soup
Description
Enjoy the earthy flavors of mushrooms and cauliflower in this comforting Mushroom Cauliflower Soup. A nutritious and delicious meal that is easy to prepare and satisfies vegetarians and gluten-free diets alike.Ingredients
Soup
Instructions
How to Make Mushroom Cauliflower Soup
-
Step 1
Preheat the oven to 200C (180C fan forced) / 395F. -
Step 2
Prepare the vegetables by chopping the cauliflower, slicing the mushrooms, and cutting the leek into rounds. -
Step 3
Roast the vegetables with garlic, olive oil, and salt until tender and caramelized. -
Step 4
Transfer the roasted vegetables to a pot, add vegetable stock, sesame oil, pepper, and blend until smooth. -
Step 5
Stir in creme fraiche and simmer until heated through. -
Step 6
Adjust seasoning with salt and pepper before serving.
