*FULL RECIPE BELOW* This soup is amazing... Seriously. Using roasted cauliflower as a base for a dairy-free "cream" soup blows my mind every time I do it. All you need to do is hack up cauliflower & onion, roast it, simmer in stock then purée. The roasting step can be skipped, just simmer everything together & purée; but the flavour won't be the same. This base can be used to make a knock off of almost any cream soup that is super healthy, low fat & dairy free. Cream of mushroom soup is one of our favorites and this vegan version doesn't disappoint. Use any mushrooms you like, just be sure to add more delicate exotic varieties near the end of cooking so they don't burn. You'll need...
1 head cauliflower, cut into chunks
1 lg Spanish onion, cut into chunks
4-8 cloves garlic, peeled
1/4c olive oil
2t salt
1/2t pepper
2 sprigs thyme
1-2 bay leaves
1 veggie stock cube (or use veg stock in place of water)
1c white mushrooms, cut in half
1c cremini mushrooms, sliced
1c shiitake mushrooms, sliced
1c oyster mushrooms, pulled into strips
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Toss together the cauliflower, onions, garlic, 2T olive oil, salt & pepper; transfer to a foil lined baking tray then cover loosely with more foil. Place on center rack in a cold oven; set temperature to 400F. Roast for 40-60 minutes until soft and starting to brown. Transfer to a large stock pot. Add 8c cold water, thyme, bay leaf & stock cube; cover & bring to simmer for 15-20 minutes or until veggies are very soft. Purée until smooth using a hand blender or very carefully in a regular blender with the center removed from the lid and the opening covered with a towel.
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While the cauliflower is roasting, prepare the mushrooms... Heat the remaining olive oil in a large skillet. Add the white & cremini mushrooms; sauté 6-8 minutes or until nicely browned. Add the shiitake and oyster mushrooms; sauté 4-6 minutes longer or until everything is well browned but not burned. Stir through the puréed soup base & simmer 10-15 minutes longer so the flavours can mingle. Enjoy!
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