So I said goodbye to winter with this very cosy and tender soup. I have had difficulty eating cauliflower for a long time, so I was really glad to discover a new way to make it. Sometimes you just need to find a different way to prepare a food item and you might not be as adverse to eating it as before. I like this recipe because it is really easy to make and can be eaten a variety of ways; as a main meal, starter, or side dish. I enjoy having this soup with hot and fresh oven toasted bread.
Recipe level: Easy
Preparation time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Meal type: Starter, Main Meal, or Side Dish
Meal time: Anytime
- 1 small cauliflower head (washed and cut into florets)
- 1 -2 cups mushrooms, buttons,cremini or wild (sliced)
- 2 tbsps olive oil
- 4 cups water or vegetable broth (adjust the liquid quantity depending on the soup consistency that you desire)
- 1 cup milk or cream (very optional)
- 2 tbspn onions (chopped)
- 2 cloves garlic (chopped) (optional)
- 1 tsp thyme (chopped)
- pepper, to taste
- salt, to taste
- In a medium sized saucepan pan over medium heat, sautee the onions, garlic, and mushrooms in the olive oil for 3 to 5 minutes.
- Add the water or vegetable broth, milk or cream (if using), cauliflower florets, thyme, salt, pepper, and any other spice you desire. Cover with a lid and let the contents boil for 5-7 minutes. (I boil my soup for a shorter period because I do not want the cauliflower to be too soft)
- Pour the soup into a heat-proof blender. Keep some portion of the cauliflower and mushroom if you want some “chunks” in your soup. Blend until smooth,
- Pour blended soup into saucepan and heat for a minute or 2 and serve. ( If soup is too thick, add more stock after blending and stir well )
You can serve with oven toasted bread or tortillas. Garnish with nuts,toasted mushrooms etc.