Mushroom, Cauliflower and Cheddar Soup

(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

šŸ”¹30 ml butter
šŸ”¹250 button mushrooms, sliced
šŸ”¹1 small garlic clove, finely grated (optional)
šŸ”¹300 g cauliflower, sliced
šŸ”¹250 ml cream
šŸ”¹1 cup grated mature cheddar cheese, plus more for serving
šŸ”¹salt & pepper, to taste
šŸ”¹a handful of chives, finely chopped

Method:

šŸ”¹Heat the butter in a medium size pot over high heat. Add the mushrooms and fry until
they start to soften (don’t 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.

šŸ”¹Let 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 SoupTags: , , , , ,

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Love all things wine-related.

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