Mushrooms have to be one of my all time favourite things. The different types with their earthy flavour, whether it's raw in salads, or cooked, or in soups. Normally mushroom soup is made with milk or cream to achieve a thicker consistency but I have found a super easy healthy alternative - cauliflower!
Mushrooms contain some of the world's most potent medicines. There are over 140,000 species of fungi, each delivering a tremendous boots to the immune system. The most common being button, swiss, crimini, enoki, oyster, portobello and shiitake. Low in calories, fat free, cholesterol free and low in sodium, they provide important nutrients including Vitamin D, protein, enzymes, B vitamins and selenium.
If you want a most watery soup you can put in less cauliflower. I cooked the whole thing in my thermomix, if you have a blender that heats up you can easily do it all in the one go. Otherwise it's simple cooking everything, then blending at the end.
If you want a most watery soup you can put in less cauliflower. I cooked the whole thing in my thermomix, if you have a blender that heats up you can easily do it all in the one go. Otherwise it's simple cooking everything, then blending at the end.
|
Creamy Vegan Mushroom Soup 3 cups assorted chopped mushrooms 2 cups cauliflower florets 2 cups vegetable stock 2 cloves garlic 1/2 onion 1 tsp thyme 1/2 tsp onion powder parsley to garnish |
1. Chop up the mushrooms and cauliflower into small pieces. You can use any mushrooms you want, for this recipe I used a field mushroom, 2 shiitake mushrooms, handful of button and oyster mushrooms. Porcini mushroom also taste great in this dish.
2. Chop the mushrooms and cauliflower into small pieces and sautee with all the ingredients with 1 cup of vegetable stock over a low heat for about 10 mins.
3. Add the rest of the stock and heat in a pot for a further 10 mins.
4. Blend on a med-high setting to get a soup consistency. If you want small chunky bits in the soup blend it on a med setting.
* If you are using a thermomix or a blender that cooks as well, simple combine all the ingredients, chop first, then cook for 15 mins before blending it up
2. Chop the mushrooms and cauliflower into small pieces and sautee with all the ingredients with 1 cup of vegetable stock over a low heat for about 10 mins.
3. Add the rest of the stock and heat in a pot for a further 10 mins.
4. Blend on a med-high setting to get a soup consistency. If you want small chunky bits in the soup blend it on a med setting.
* If you are using a thermomix or a blender that cooks as well, simple combine all the ingredients, chop first, then cook for 15 mins before blending it up
