Creamy mushroom soup

As promised, I definitely made more delicious things with cauliflower. This time it’s a vegan soup!

Same idea as the alfredo, you just add a bit more milk of choice in order to thin it out to soup consistency. Super easy and yummy.

Mmmmm mushrooms.

Mmmmm mushrooms.

On a related note, has anyone else told you the best way to clean a food processor or blender? Apparently, you add a little soap and water, and let it run for a few minutes. Presto, much cleaner food processor! I can’t believe I didn’t know this until now but it certainly makes my life easier. =)

On an unrelated note, I just found this amazing product that is supposed to provide all the nutrients you need in a drink! It’s based on science, not crazy diet fads, so I am thoroughly intrigued. The idea is that it could replace food altogether and make cooking a hobby, which I think is really interesting. I do love cooking, and certainly would never give it up, but the idea of having a quick, cheap drink for breakfast or lunch with oodles of nutrients is pretty awesome. I just ordered some & am going to give it a try. I’ll let you know how it goes once I receive it in early 2014!

Anyway, back to the soup!

2013-11-20 17.55.58-1

Creamy mushroom soup (adapted from Healthful Pursuit)
2 cups cauliflower, frozen or fresh
1 cup vegetable broth
1/2 cup  milk of choice
2 teaspoon onion powder
8 oz mushrooms
2 tbsp butter of choice
Salt to taste
Pepper to taste

  1. Add broth and cauliflower to a pan. Bring to a boil and cook for 10-15 minutes or until tender.
  2. Meanwhile, saute mushrooms in a separate pan with a little olive oil, for several minutes or just until tender.
  3. After cauliflower is softened, add to food processor with onion powder and butter; blend until smooth.
  4. Slowly add the milk and continue blending until desired consistency is reached.
  5. Pour cauliflower mixture back into saucepan and stir in mushrooms. Heat several minutes until soup is desired temperature. Add salt & pepper to taste.

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One thought on “Creamy mushroom soup

  1. Pingback: Simple pasta shells | Once Upon a Veggie

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