This cauliflower and mushroom soup is super rich, creamy and full of delicious flavors. Enjoy this comforting dish as an appetizer or light meal.
The mushroom and cauliflower soup is full of a robust flavor rich in humams of shitake mushrooms, skipped onion and garlic. There is a whole head of cauliflower that makes this dish perfectly creamy without cream, and truly satisfying.
The vegetables are jumped, cooked on low heat in the broth until they make them soft, then blend in an extremely homogeneous way. Although the ingredients are very simple, it has a complex mix of flavors that creates dependence.
It is such a delicious and nourishing dish that you would make again and again!
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Tips to make this recipe
- Brown well. The number one advice for this recipe is to brown your shiitake mushrooms and onion very well. Bringing these vegetables helps to make the natural sweetness stand out and the rich umami that create the basic flavor of the dish.
- Add condiments. I like to season some toasted sesame oil and sprinkle the shallots on this soup. Sesamo oil also enhances the intense flavor of the mushrooms and the shallots add a pleasant consistency and an aroma of herbs.
In addition, fry the slices of mushrooms advanced in a pan. They work very well as a condiment!
Ingredients for this recipe
- Olive oil – or any oil with a neutral flavor such as avocado or canor oil.
- Garlic, chopped
- Onion
- Shiitake mushrooms: removed and sliced stems.
- CAPIFORIOR head – an average cauliflower weighs about 2 pounds. After the preparation, the total of the peaks amounts to about 1 ¼ lb.
- Vegetable broth – If you prefer, chicken broth.
- UNDEMBERATED Almond milk – or any vegetable milk.
- Salt and pepper
Condiments:
How to prepare the cauliflower soup with mushrooms
1. Cook the garlic. Heat the olive oil in a large pot and cook the garlic until it is fragrant.
2. Fry the vegetables. Add the sliced onion and mushrooms. Cook until the vegetables are tender and golden.
3. Cook over low heat. Add the peaks of cauliflower and the vegetable broth. Eliminate any pieces burned on the bottom of the pan (glaze). Cover with a lid and cook for about 20 minutes.
4. Snowing. Add the almond milk. Then blend the soup using an immersion blender or a blender until a very smooth cream is obtained.
5. Season. If desired, adjust the density with other milk. Season the flavor with salt and ground pepper.
6. Serve. Complete with shallot and toasted sesame. Sprinkle sesame oil when serving.
Frequent questions
Shiitake mushrooms are rich in bold flavor and full of umami. If necessary, you can replace them with Portobello mushrooms.
The cauliflower and mushroom soup can be well covered and chilled for a maximum of 5 days. Microwave oven to heat or bake on the hob until it becomes hot.
Recipe
This cauliflower and mushroom soup is super rich, creamy and full of delicious flavors. Enjoy this comforting dish as an appetizer or light meal. This recipe is gluten -free and vegan.
Ingredients
- 1 table spoon olive oil
- 3 cloves garlic chopped
- 1 middle onion sliced
- 10 large Shiitake mushrooms stalks removed and sliced
- 1 middle cauliflower about 1 ite lb prepared
- 4 cups vegetable broth
- 1 cup unsweetened almond milk or more
- Salt taste
- Ground black pepper taste
Condiments:
- Sliced shallot thinly
- Toasted sesame oil
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Instructions
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Heat the olive oil in a large pot and cook the garlic until it is fragrant.
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Add the sliced onion and mushrooms. Cook until the vegetables are tender and golden.
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Add the cauliflower and the vegetable broth. Eliminate any pieces burned on the bottom of the pan (glaze). Cover with a lid and cook for about 20 minutes.
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Add the almond milk. Then blend the soup using an immersion blender or a blender until a very smooth cream is obtained.
-
If desired, adjust the density with other milk. Season the flavor with salt and ground pepper.
-
Complete with shallot and toasted sesame. Sprinkle sesame oil when serving.
Notes
I do not recommend using the stem for this recipe, since the stem is fibrous and then it will be necessary to sift the soup.
Nutrition does not include the amount for condiments.
Nutrition
Serve: 1serveCalories: 78kcalCarbohydrates: 11GProtein: 3GFat: 3GSaturated fat: 0.5GPolyunsaturated fats: 1GMonounsaturated fats: 2GSodium: 713mgPotassium: 390mgFiber: 3GSugar: 5GVitamin A: 334UIVitamin C: 48mgSoccer: 79mgIron: 1mg
The nutritional information on this website is only an estimate and are provided only for convenience and courtesy. The accuracy of nutritional information for any recipe on this site is not guaranteed.
