Ingredients
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800 g Cauliflower
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250 g Champignons
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2 Onion
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1 clove Garlic
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1 spring Thyme
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250 ml Coconut milk
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50 ml White wine
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750 ml Water
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to taste Salt
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to taste Lemon juice
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5 tbsp Extra Virgin olive oil
Directions
Cream soups are a wonderful way to eat more vegetables. They give familiar ingredients a completely new character — smooth, creamy, and gently flavored. Think about it: a cream soup and a salad can be made from the same vegetables, yet feel like totally different dishes.
You can make cream soups from almost any vegetable, as well as from mushrooms, herbs, or green peas. Most often, one main ingredient is used to highlight a strong, distinct flavor — like mushroom cream soup, spinach soup, or pumpkin soup.
Today, we’re making a two-ingredient cream soup featuring a perfect pairing: mushrooms bring rich umami depth, while cauliflower creates a creamy, velvety texture. You can use cauliflower with its leaves, but if you want a light beige soup without a green tint, use only the florets.
As always: simple, wholesome, and delicious.
Enjoy!
Today's visits: 1.
Steps
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1
Done
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Finely dice the onions. Break the cauliflower into florets. If you're using the leaves, cut them into large pieces. Slice the garlic into thin pieces. |
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2
Done
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In a pot, add the remaining onion and sauté it in olive oil over low heat until translucent (about 5 minutes). Add the garlic and cook together for about 1 minute. Pour in the white wine, increase the heat to medium, and let the wine evaporate completely. |
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3
Done
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Add the sautéed mushrooms with the onion, coconut milk, and water. Season with salt. The liquid should almost completely cover the vegetables. Bring to a boil and simmer for about 15 minutes, until the cauliflower is soft. |
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4
Done
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Remove the thyme sprig and blend the soup until smooth using an immersion blender or in a food processor. Add more water if the soup is too thick. Taste and adjust the seasoning with salt and lemon juice to your liking. |
