This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and may be safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"An idealist is one who, on noticing that roses smell better than a cabbage, concludes that it will also make better soup." -H. L. Mencken
I recently ordered a version of this cauliflower soup in a Spanish restaurant. When it arrived I was surprised at the mushrooms in the soup. The soup was good, but not great, and as I often do, I thought about what could make it better.
The main problem was that the soup was more mushroom than cauliflower, and for a cauliflower soup it should have been a lot creamier. Making it creamy seems so simple and I am not sure why the restaurant didn't. Less water and the cauliflower makes a creamy soup on its own. That simply left me to use less mushrooms than the restaurant did, and the dried mushrooms bring a ton of umami flavor but not so much as to overpower the sweetness of the cauliflower.
The result is a silky smooth soup that's perfect with a grilled cheese sandwich for dinner on a cold night.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 60 Minutes
This recipe can easily be multiplied, and like a lot of soups, this recipe is better the second day.
|1 tsp.||olive oil|
|1 large||onion (diced)|
|1 medium||head cauliflower (cut into 1/2 inch pieces)|
|6 cups||water (divided)|
|1/2 ounce||dried porcini or other wild type mushroom|
|2 ounces||goat cheese|
|fresh ground black pepper to taste|
Place the olive oil in a large saucepan over medium high heat.
Add the onion and cook for about 4 minutes. Stir frequently.
Add the cauliflower and 4 cups of the water.
Reduce the heat and simmer for 40 minutes.
While the soup is simmering place the remaining 2 cups water in a small saucepan over high heat.
When the water boils, add the dried mushrooms and reduce the heat to low. Simmer for 10 minutes and remove from the heat.
After the cauliflower has cooked, remove from the heat and let cool for about 5 minutes.
Add the honey, goat cheese, salt, and pepper.
Puree until smooth.
Strain the mushrooms and add them to the soup. (Reserve the mushroom broth for another recipe.)
Puree until smooth.
Reheat gently and serve.
Serving size: about 2 cups
|Calories 120||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g|
|Saturated Fat 3g||14%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 13g||10%|
|Dietary Fiber 4g||15%|
|Vitamin A 8%||Vitamin C 10%|
|Calcium 10%||Iron 6%|
|Vitamin K 24 mcg||Potassium 529 mg|
|Magnesium 31 mg|