Soups, creams and everything related……I do confess I’m not a big fan, maybe because I grew up in a very humid/hot climate in which my mom was intelligent enough not to give us soup. But now that I leave in a pretty cold/dry city, soups show up more often than just to make you feel better while you have the flu, so here is one of my first soup/cream preparation which I loved, well I figured out the liquid texture is what I don’t like so this makes a perfect dish as it ends up with a creamy, smooth texture, ohhh and no it’s doesn’t have any dairy in it :)

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Mushroom Soup (Serves 2 or 3)

1 medium cauliflower
4 cups mushroom or any vegetable broth
1 cup roasted mushrooms (prepare while cauliflower cooks)
Rosemary, salt + pepper to taste

Roasted mushrooms:

8 ounces traditional mushrooms
8 ounces portobella mushrooms
Rosemary, salt + pepper (to taste)
2 Tbsp extra virgin olive oil
2 tbs coconut oil (feel free to use what you have in hand, but this oil does give it a pretty nice flavor)
1-2 Tbsp apple cider vinegar


1. In a pot place enough water to cook the cauliflower, and salt and pepper.

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2. Once the cauliflower is cooked add it to the blender with the vegetable or mushroom broth.

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3. On a big pan add the coconut oil, progressively add the mushrooms, with all the remaining ingredients from the roasted mushrooms. Cook until soft.

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4. Once cooked mix 1 cup of mushrooms with the cauliflower in the blender. Blend until smooth. There shouldn’t be a lot of mushrooms left, remember to leave enough for each dish as garnish. Add the salt, pepper and rosemary to the soup. If the texture is too thick for your taste feel free to add more broth, or even water.

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5. Enjoy hot with a nice piece of whole grain bread :) Thanks to Kathy from Healthy.Happy.Life for the recipe.

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Categorías: Main Course, Recipes, Sides

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