Mushroom and Cauliflower Soup
This mushroom and cauliflower soup is very scrumptious and easy to make! It's also naturally diary free and will be a perfect addition to your weekly mealplan – either for dinner or lunch.
Ingredients
- 500 g cauliflower head (large; leaves removed), or cauliflower florets
- 250 g chestnut (brown) mushrooms, or porcini mushrooms
- 290 g white potatoes (skin-on)
- 150 g red onion
- 3 cloves garlic
- 2 tablespoon extra virgin olive oil
- 1 teaspoon fresh thyme, or dried thyme
- Salt and pepper, to taste
- 1.5 l beef stock, or beef stock cubes and 1.5l water
For serving (optional)
- 60 g Fried pancetta, or bacon
- Sourdough bread, or bread croutons
Instructions
- Preheat the oven to 180C fan/ 356F.
- Prepare the vegetables and mushrooms, clean and dice them and place on a baking tray, splash with olive oil, and season with salt, pepper and thyme. Toss, distribute everything evenly on the baking tray and roast for 30 minutes or until softened and lightly golden.
- In the meantime, wash the potatoes, and cut them into dices.
- Add beef stock into a large pot, add the diced potatoes. Transfer the roasted vegetables and mushrooms into the stock pot, cover and bring to boil on high heat. Once the soup starts to boil, lower the heat to medium-low and leave to simmer for 15 minutes.
- Blend the soup with a stick blender, or in a liquidiser. Serve hot with bread and fried pancetta.
Notes
Possible swaps (1:1 ratio unless stated otherwise):
- 1 brown onion or 2 shallots,
- Chicken or vegetable stock,
- White button mushrooms or similar,
- Rapeseed or vegetable oil,
- Diced bacon.
Nutritional Information (Estimates Only)
Calories: 196kcal | Carbohydrates: 20g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 600mg | Potassium: 1173mg | Fiber: 3g | Sugar: 5g | Vitamin A: 21IU | Vitamin C: 53mg | Calcium: 62mg | Iron: 2mg
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