Cauliflower Soup With Cremini Mushrooms And Walnut Oil
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½tablespoons extra virgin olive oil
- 8ounces cremini mushrooms, trimmed and cut into ½-inch pieces
- Sea salt
- 1clove garlic, peeled, crushed and chopped
- 1¼pounds cauliflower, trimmed and cut into florets
- ¼cup cream, more if desired
- Freshly ground black pepper
- Walnut oil
Nutritional analysis per serving (6 servings)
115 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 3 grams protein; 345 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large casserole over medium-high heat. Heat olive oil until it shimmers, and add mushrooms. Season with salt to taste, and saute until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Step 2
Add cauliflower and 5 cups water. Bring to a boil and simmer until cauliflower is tender, 5 to 7 minutes. Working in batches, use a blender or food processor to puree soup until very smooth. Return soup to pan, and place over medium heat. Stir in cream, adjust salt and season with pepper to taste.
- Step 3
To serve, stir soup, or carefully use an immersion blender to blend and froth top of soup. Ladle into warmed bowls and drizzle about 1½ teaspoons walnut oil into each. Serve hot.
Private Notes
Comments
This soup needs the help of a generous portion of salt, freshly ground pepper, some thyme and a bay leaf. I also used mushroom broth and let Borge the mushrooms brown and the cauliflower caramelize a bit. The recipe as is lacks depth and personality.
I didn't have any walnut oil on hand, so threw a handful of walnuts to simmer with the cauliflower, and pureed them with everything else. Lots of black pepper. Deliciousl
I used chicken bone broth instead of water and added some butter with the cream at the end. I also added truffle salt, pepper, and dried Italian seasoning mix. I didn’t have any walnut oil. It’s really delicious and I will make it again! I love the combo of cauliflower with mushroom flavors. I’ll do only 4 cups of broth next time to make it thicker.
To make this vegan, I threw in a few chopped fingerlings with the cauliflower and skipped the cream. I also tossed in some walnuts as suggested by another commenter. Simple and satisfying soup!
Added some potatoes to thicken the soup. Also added thyme, marjoram & a bay leaf. Doubled the garlic, chopped an onion, used homemade chicken stock. Also added a splash of white wine. Blended it all before adding the heavy cream & walnut oil.
Took the advice of others and roasted the cauliflower and added some of the leaves too since the head was small. Included a little onion with the mushrooms and a bay leaf as suggested by others. Used chicken stock and some white wine I needed to use up. We really liked it.