Cauliflower & Mushroom Soup

Ok so this started off as a soup because I wanted to cook something light and quick, but after eating a bowl of it I was like zaaaaaaaaaayum, this shit is bomb!
And I want more of it … substantially more.

Take this from an appetizer to dinner type of substantial, you know what I mean?

So I did what any reasonable adult would do –
I added a whole bunch of other stuff in it and upgraded it to a chowder.

 

First, I thickened up the soup a bit by making a roux with butter and flour.

Then I cut some sweet potatoes up into bit sized cubes, cooked them in boiling, lightly salted water until tender before mixing them in with the now-thickened soup.
I also added some roasted veggies that I had as leftovers in my fridge, along with some leftover chicken pieces I had from lunch earlier in the week.

Did some minor adjustments on the seasoning, bada-bing-bada-boom, hey presto – Cauliflower Chowder.

And now that I got your brain cells tingling and your mouth watering – here’s the recipe for the soup.

 

I know I know….. soup is so exciting…..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cauliflower and Mushroom Soup

 

 

1 head Cauliflower (stem removed and chopped into florets)
1/2 Onion
2 tbsp Salted Butter
4 cloves Garlic, minced
1 qt Vegetable Stock
3 stems Fresh Thyme
1 cup Whole Milk (sub: coconut cream)
1 cup shredded Parmesan Cheese (sub: 1 cup coconut cream)
8oz thinly sliced Cremini Mushrooms
Olive Oil
Salt
Pepper

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In a large, heavy bottomed pot heat olive oil over medium high heat, then add the diced onions and minced garlic.
Saute for 2 minutes while stirring.

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When the onions and garlic are fragrant, pour in the vegetable stock, chopped cauliflower pieces and thyme stems.

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Season with salt & pepper, then bring the mixture to a boil and reduce heat to a simmer.

Simmer on low heat for about 20 minutes.

 

When the cauliflower can easily be pierced by a fork, using a slotted spoon, remove the thyme stems and discard them.
Pour in the milk / coconut cream.
Then using an immersion blender, puree the cauliflower and stock mixture until smooth.

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If you don’t have an immersion blender, transfer the contents of the pot into a regular blender and puree until smooth. Then pour the mixture back into the pot. 

 

Set the flame to medium and add in the butter.
Stir to combine.
Bring soup back to a simmer and slowly stir in parmesan cheese / coconut cream until smooth.
If the soup is too thin, let the mixture simmer longer until it reduces to a thickness you prefer. 

Adjust seasoning as necessary.
Set aside.

 

Separately, in a saute pan, heat a little olive oil over medium high heat and add the sliced mushrooms.

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http://ivegotcake.comOl’ dirty ass mushrooms 😦

Saute for 4-5 minutes until mushrooms are browned.
Season with a little salt and pepper.
Set aside.

 

To serve, spoon the soup into bowl and top with the sauteed mushrooms and light drizzle of olive oil.

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cauliflower_and_mushroom_soup

If you’re having this strictly as a soup or possibly just seerving it as an appetizer to dinner, I would encourage you to stir in some fresh Dill right before you serve.

The light, delicate flavor of dill would go amazingggg with the creamyness of this soup.

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This makes about 6 servings.

And for the cheese lovers, feel free to sprinkle a little more of that shaved parmesean cheese on top.

quick_appetizers_meatless


 

 

 

 

 

Cauliflower and Mushroom Soup

1 head Cauliflower (stem removed and chopped into florets)
1/2 Onion
2 tbsp Salted Butter
4 cloves Garlic, minced
1 qt Vegetable Stock
3 stems Fresh Thyme
1 cup Whole Milk (sub: coconut cream)
1 cup shredded Parmesan Cheese (sub: 1 cup coconut cream)
8oz thinly sliced Cremini Mushrooms
Olive Oil
Salt
Pepper

———————————————————————

 

INSTRUCTIONS

1. In a large, heavy bottomed pot heat olive oil over medium high heat, then add the diced onions and minced garlic.
2. Saute for 2 minutes while stirring.
3. When the onions and garlic are fragrant, pour in the vegetable stock, chopped cauliflower pieces and thyme stems.
4. Season with salt & pepper, then bring the mixture to a boil and reduce heat to a simmer.
5. Simmer on low heat for about 20 minutes.

6. When the cauliflower can easily be pierced by a fork, using a slotted spoon, remove the thyme stems and discard.
7. Pour in the milk / coconut cream.
8. Then using an immersion blender, puree the cauliflower and stock mixture until smooth.
If you don’t have an immersion blender, transfer the contents of the pot into a regular blender and puree until smooth. Then pour the mixture back into the pot. 
9. Set the flame to medium, add in the butter and stir to combine.
10. Bring soup back to a simmer and slowly stir in parmesan cheese / coconut cream until smooth.
11. Adjust seasoning as necessary.
12. Set aside.

13. Separately, in a saute pan, heat a little olive oil over medium high heat and add the sliced mushrooms.
14. Saute for 4-5 minutes until mushrooms are browned.
15. Season with a little salt and pepper.
16. Set aside.

17 To serve, spoon the soup into bowl and top with the sauteed mushrooms and light drizzle of olive oil.
❤ ❤

45 thoughts on “Cauliflower & Mushroom Soup

  1. I feel like if anything is going to get me to finally embrace cauliflower, this recipe would likely be it–I’m going to have to try this! (On an unrelated note–I love your nail polish! :))

  2. 1) you make me want an adult home sized kitchen instead of my struggle apartment kictchen
    2) are you taking requests… like… help with things like making “Riced” veggies edible… or do I need to saunter through your archives
    3) iooeem like mushrooms and id try this!!!

  3. Err…I want some! That wine looks refreshing…oh and your soup looks ok too I guess… I kid I kid! It looks tasty! lol. I always love your plating. You’re the real foodie MVP

      1. I say what I mean and I mean what I say. If it wasn’t the truth I’d just keep quiet and keep it moving lol. I mean who has time to be typing comments just for the sake of it….oh wait, half of the kiss-ass/trolls on social media! My bad…as you were my friend.

  4. Umm, you had me at mushrooms. Damn girl, you make everything look so delicious! I love me some mushrooms and the hubs love all things soup. He’s such a soup fanatic, almost always orders it when we got out to eat. I’m going to make this for him but I won’t tell him that it has cauliflower in it. Lol! :)-

    xo, Jackie
    stylemydreams.com

  5. Soups have never really being my thing…I try to get into them for the health factor but…well I do like tomato and basil if it comes with garlic bread…your recipe looks yum hon and looks like you can add a few other complimentary variables to pimp it up! ( :

Go on, get it out..

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