Mushroom & Cauliflower Soup

Ingredients

• 1 large head of cauliflower
• 300g mushrooms
• 1 large onion
• 4 cloves garlic
• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• ½ cup cream or coconut cream (optional)

Method

1. 1

   Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

2. 2

   Add the mushrooms and cook until they have released their liquid and started to brown, about 10 minutes.

3. 3

   Add the cauliflower, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the cauliflower is tender.

4. 4

   Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a blender and blend in batches.

5. 5

   Stir in the cream, if using, and heat through.

6. 6

   Taste and adjust seasoning with salt and pepper as needed. Serve hot.