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Mushroom Cauliflower Soup

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.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Serving Size 4

Ingredients

Soup

  • 1 medium head cauliflower approx. 1 ½ lb/ 700g prepared
  • 450 g Swiss brown mushrooms approx. 1 lb
  • 1 medium leek
  • 4 large cloves garlic
  • 1/4 cup olive oil 60ml
  • 1 1/2 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
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup creme fraiche (or sour cream or heavy cream) 125ml

Instructions

How to Make Mushroom Cauliflower Soup

  • 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.