This soup is perfect for a cold day where you want something that will warm your soul but also isn’t too heavy. Since most of the creaminess is derived from pureeing your cauliflower and mushrooms (the rest is from 1% milk), it’s a pretty low calorie option that’s also packed with nutrients.
We served this with toast for dipping, but I would imagine this would be a great accompaniment for Grilled Cheese (or “toasted cheese” or “cheese dream” or whatever it is that you call that wonderfully crispy, gooey, cheesy sandwich). Also, for an added touch, try melting some cheese into the soup (we think cheddar would be best).
Time: 45 Minutes
- Vegetable Stock or Boullion
- Milk or Cream
- Corn Starch
- Seasonings/Herbs. We used black pepper, dried chives, ground mustard seed, onion powder, and dried tarragon.
- Dice your cauliflower and mushrooms, and put them into your soup pot. Then, add your veggie stock (or a cube of boullion and some water) until the cauliflower and mushrooms are swimming.
- Add your seasonings/herbs, and bring the water/stock to a boil. Then turn down to a simmer.
- When your vegetables are soft and easily to pierce with a fork, either puree with an immersion blender, or transfer to a blender/food processor/Ninja, and puree that way.
- Return your puree to the pot.
- Combine some milk with corn starch until the corn starch is completely dissolved, and then pour into your soup pot, stirring to combine.
- Turn the heat back on to bring everything to a low simmer so everything can thicken to your desired consistency.
- Plate, devour, and enjoy!