
(serves 2)
This silky soup is super easy to make (a simple blender does the trick). The bulk of the soup is creamy cauliflower, so it is virtually gluten free and so hearty. A stunning lighter meal for cooler evenings.
Ingredients
š¹30 ml butter
š¹250 button mushrooms, sliced
š¹1 small garlic clove, finely grated (optional)
š¹300 g cauliflower, sliced
š¹250 ml cream
š¹1 cup grated mature cheddar cheese, plus more for serving
š¹salt & pepper, to taste
š¹a handful of chives, finely chopped
Method:
š¹Heat the butter in a medium size pot over high heat. Add the mushrooms and fry until
they start to soften (donāt let them get too dark, and set a few aside at this point for
garnish at the end). Add the garlic and stir for a minute, then add the cauliflower and
cream. Cover and bring to a simmer, taking care not to let it boil over.
š¹Let it cook for about 5-7 minutes or until the cauliflower is tender. Transfer to a blender, then blend until very smooth. Add the cheddar and season to taste. Serve hot, topped with more cheese, a few of the saved mushrooms, and scattered chives.

Categories: Mushroom, Cauliflower and Cheddar Soup