Food and Wine

Cauliflower, mushroom and cheddar soup? Yum!

With all the fiber, protein, vitamin-B, and antioxidants in mushrooms and cauliflower it's hard not to make this the soup of the week.

This satin-like soup is effortless to make. All you need is a food processor or any other device to help you finely blitz all the ingredients. The main ingredient is cauliflower, which is gluten-free, creamy, and wholesome. It suits all banters with a keto-friendly quick meal.

Serves 2

Ingredients

  • 30ml butter
  • 250g button mushrooms finely chopped
  • 1 small garlic clove grated
  • 300g cauliflower finely chopped
  • 250ml cream
  • 1 cup grated cheddar cheese
  • Salt and pepper to taste
  • A handful of spring onion for garnishing

Method

Heat butter in a large pot over high heat until melted. Sauté mushrooms for 2 to 3 minutes until softened. Keep some of the mushrooms aside to serve as garnishing. Cook garlic until fragrant for about 1 minute, then add the cauliflower and cream.

Cover the pot and let it simmer for 5-7minutes until cauliflower is nice and soft. Pour it into the food processor and blitz until smooth. Add cheddar cheese to taste.

Be fancy and garnish with some spring onions and fried mushrooms. Serve warm and enjoy the bowl of comfort.

Recipe courtesy of: The South African Mushroom Farmers’ Association

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