Creamy Cauliflower Soup With Corn and Mushrooms |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is delicious and creamy without too much additional fat. You could easily replace the sour-cream with broth if you wanted. I find it makes a great meal on a fall night with some crusty bread and a salad:-) Ingredients:
4 cups vegetable broth |
1 medium potato, chopped |
1 large carrot, chopped |
1 large cauliflower, cut into florets |
1 large onion, chopped |
4 garlic cloves |
1 tablespoon butter |
1/4 teaspoon red pepper flakes |
1/4 cup sour cream |
1 1/2 cups frozen corn |
8 ounces mushrooms, sliced |
1 tablespoon dijon mustard |
3 ounces cheddar cheese, grated |
2 spring onions, finely diced |
salt |
pepper |
Directions:
1. Place the broth, potato, carrot, cauliflower, onion and garlic cloves together in a medium soup pot. Bring to boil and cook for 15 minutes or until the potatoes and cauliflower are tender.
2. Place the vegetables along with some broth in a blender and puree until smooth. Do this in batches if need be to avoid splattering.
3. Put the pureed vegetables back in the pot and put on low heat.
4. Add the remaining ingredients except for the spring onions and cheddar and cook until the mushrooms are done.
5. When the mushrooms are tender add the green onions, salt and pepper to taste, stir, and then ladle into bowls and top with 1/2 oz of cheddar per bowl. Enjoy!
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