Cauliflower Mushroom Soup
Description of Recipe
A delicious thick hearty soup, great as a meal with some grain free bread or with a nice salad.
Yield: 8 to 10
20 g Olive Oil
1 med size Brown Onion (cut into 1/8ths)
1 Garlic Clove
600 g Cauliflower (cut into smaller pcs.)
4 cups Vegetable Broth
¾ tsp Himalayan Salt
¼ tsp Organic Black Pepper
1 Bay Leaf
2/3 cup Almond Milk
1 cup Cheddar Cheese grated (divided – ¾ for cooking and ¼ cup for topping)
½ oz. Fresh Chives (for topping)
½ cup Cremini Mushrooms cut into ¼ size (if using small mushrooms)
Put onions and garlic in a food processor and pulse until chopped in medium size pieces (1/4 – ½” size).
In a large pot add olive oil and onion garlic mixture sauté for 4 – 5 minutes until onions are translucent but not browned
Put the cauliflower in food processor and pulse until medium size pcs. (¼ to ½” size) then add to the pot. Add in Salt & Pepper, vegetable stock and bay leaf.
Cook on med heat for 15 – 20 minutes until cauliflower is tender
Remove bay leaf from pot add in 3/4 cup of the grated cheese (save ¼ cup for topping) and almond milk, keeping all in pot using a hand held blender puree until smooth.
Pour into serving bowls add some grated cheddar and chives.