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Keri's Cauliflower and Mushroom Soup
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Ingredients
1¼ pounds cauliflower, washed and cut into florets
8 ounces mushrooms (preferably cremini), washed and sliced
1 clove garlic, minced
1½ TBSP olive oil
5 cups water
salt
pepper
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567 grams cauliflower, washed and cut into florets
227 grams mushrooms (preferably cremini), washed and sliced
1 clove garlic, minced
1½ TBSP (22 ml) olive oil
1183 ml water
salt
pepper
No items found.
Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Heat olive oil in a large casserole over medium-high heat until shimmering.
- Add mushrooms and sauté 5 minute until softened.
- Add garlic and sauté 1 minute.
- Add cauliflower and 5 cups (1183 ml) water.
- Bring to a boil and then simmer 5-7 minutes until cauliflower is tender.
- Transfer to blender or food processor and purée until smooth.
- Season with salt/pepper to taste.
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Nutritional Info
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Notes
Optional: Garnish each bowl with a drizzle of olive oil, a dollop of SCD yogurt or French cream (SCD yogurt made from half & half or cream), or grated sharp cheese.
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