Janet Chang
It’s definitely getting colder in New Zealand as Winter is not too far away. Colder weather means soups and casseroles which can take a bit more time to make. But as I don’t like to spend hours in the kitchen, I tend to stick to simple pureed vegetable soups in Winter.
This Cauliflower Mushroom Soup with Thyme is essentially a combination of the leftover vegetables that I had in the fridge. You wouldn’t think that cauliflower and mushrooms would go well together, but the soup tastes amazing. The less water you use, the thicker the soup will be. You can also add some sour cream for extra creaminess but I think it tastes fine without it.
Cauliflower Mushroom Soup with Thyme
1/2 onion chopped
2 cloves garlic chopped
1 tbs butter or ghee
2 cups mushrooms chopped
2 cups cauliflower broken into florets
2.5 cups vegetable stock
2 tsp dried thyme
- Sautee the onions and garlic with the butter in a stock pot.
- Add in the mushrooms and cauliflower and continue to stir.
- Add in the vegetable stock and thyme and bring the mixture to a boil.
- Once boiling, lower the heat and cook until the vegetables are soft.
- Puree the mixture in a blender.
Makes 4 Servings.
[smallimage][/smallimage]
