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.
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.