Roasted Cauliflower & Mushroom Soup (Vegan, Paleo & Gluten Free)
This is a rich, delicous and flavorful soap
Servings 4
Ingredients
For the soup
- 1/2 Cauliflower head cut into smaller florets
- 500 g Mixed mushrooms (I used button mushrooms, forest mushrooms, shiitake, portobello) Sliced
- 1 Yellow onion finely diced
- 2 Garlic cloves minced
- 500 ml Water
- 200 ml Plant based milk (I used almond)
- 1 tbsp Fresh thyme
- 2 tbsp Natural yeast
- 2 tbsp Vegan stock powder
- 1 tsp Garlic powder
- 1 tsp Cumin
- Salt, to taste
- Pepper, to taste
To garnish
- 4 Cherry tomates Diced
- 3-4 Button mushrooms sliced
- Fresh thyme
Instructions
- Preheat the oven to 200 degrees Celcius.
- Put cauliflower florets on a parchment lined baking sheet.
- Bake in the oven for 10 minutes, until they start to get golden brown.
- Meanwhile preheat a nonstick pan over medium heat.
- Add the diced ontion to the pan and fry for 1-2 minutes, until it starts to get soft and golden brown.
- Add the sliced mushrooms with 1-2 tablespoons of water and let them sauté until the water has evaporated.
- Put the fried mushrooms mixture and baked cauliflower to a big pot. Keep the nonstick pan on low heat.
- Add the water, milk natural yeast and all the spices and let it shimmer for 10 minutes.
- Meanwhile increase the temperature to medium for the pan. Add sliced mushrooms and let fry until they start to get golden.
- Add the cherry tomatoes and fry for another 1-2 minutes. Until the cherry tomatoes are golden brown and a bit softened.
- Mix the soap using a hand mixer.
- Add to bowls and garnish with fried mushrooms, tomatoes and more fresh thyme.