Mushroom Cauliflower Soup
This mushroom cauliflower soup is super rich, creamy, and packed full of delicious flavors. Enjoy this comforting dish as a starter, or light meal. This recipe is gluten-free and vegan.
Equipment
- 1 x large saucepan
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic chopped
- 1 medium onion sliced
- 10 large shiitake mushrooms stems removed and sliced
- 1 medium cauliflower about 1¼ lb prepared
- 4 cups vegetable broth
- 1 cup unsweetened almond milk or more
- Salt to taste
- Ground black pepper to taste
Toppings:
- Thinly sliced scallions
- Toasted sesame oil
Instructions
- Heat up the olive oil in a large saucepan and cook the garlic until fragrant.
- Add in the sliced onion and mushrooms. Cook until the vegetables are tender and browned.
- Add in the cauliflower and vegetable broth. Scape off any burned bits at the bottom of the pan (deglaze). Cover with a lid and simmer for about 20 minutes.
- Add in the almond milk. Then puree the soup using an immersion blender or a blender until very smooth.
- Adjust the thickness with extra milk if desired. Adjust the flavor with salt and ground pepper.
- Top with scallions and toasted sesame. Drizzle sesame oil upon serving.
Notes
Shallow fry any leftover mushroom slices in a pan. They work great as a topping!
I do not recommend using the stem for this recipe, as the stem is fibrous and will require sieving the soup afterwards.
Nutrition does not include the amount for toppings.
Nutrition
Serving: 1servingCalories: 78kcalCarbohydrates: 11gProtein: 3gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 713mgPotassium: 390mgFiber: 3gSugar: 5gVitamin A: 334IUVitamin C: 48mgCalcium: 79mgIron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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