Mushroom and
cauliflower soup
Cooking time:
30 minutes
Active time:
30 minutes
Complexity:
Average
Not just mushroom soup puree, but a first course with a subtle, even refined taste.
See all recipes category Soup 
5
Recipe "Mushroom and cauliflower soup"
Ingredients for 2 servings
cauliflower
200 g
mushrooms champignons royal
200 g
fried pistachios
20 g
leek (white part)
1 stem
drink "Rice milk"
250 ml
vegetable broth or water
250 ml
ground nutmeg
1 tsp
refined olive oil
1 tsp
salt and black pepper
to taste
Step 1/5
Sauté the peeled pistachios and a few cauliflower florets for a few minutes, set aside to serve.
Step 2/5
Small champignons and cauliflower. Cut the leeks into half rings. Preheat olive oil, put out onions and champignons for 5-7 minutes over medium-low heat. Add the cauliflower and simmer for another 5 minutes. Season with salt, pepper, nutmeg.
Step 3/5
Transfer the vegetables to a saucepan, add the rice milk and vegetable stock (or water instead of stock). Cook over a medium heat for 10 minutes, until the cabbage is tender.
Step 4/5
Punch the soup with a dip blender or in a beaker blender until the consistency of the tender puree soup.
Step 5/5
Serve the mushroom puree soup, adding the sautéed pistachios and cauliflower to the plates.
Ingredients for 2 servings
cauliflower
200 g
mushrooms champignons royal
200 g
fried pistachios
20 g
leek (white part)
1 stem
drink "Rice milk"
250 ml
vegetable broth or water
250 ml
ground nutmeg
1 tsp
refined olive oil
1 tsp
salt and black pepper
to taste
Nutritional value per 100 g
Calories
63 kcal
Proteins
2 g
Fats
2 g
Carbohydrates
9 g
Saturated fat
0 g
Dietary fiber
2 g
Added sugar
0 g
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