Roasted Mushroom & Cauliflower Soup
★★★★★ 3.8 (272)
Ingredients
Method
- Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion, chilli and ginger. Cook, stirring occasionally, for 5 minutes, or until soft
- Add flat mushrooms. Cook, stirring occasionally, over a high heat for about 8 minutes, or until mushrooms are tender
- Sprinkle flour over mushrooms. Cook, stirring for 2 minutes. Remove the pan from heat. Gradually add stock, stirring constantly. Add the bay leaves
- Return the pan to a medium-high heat. Bring to the boil. Simmer, uncovered, stirring occasionally, over medium-low heat for about 10 minutes, or until thickened slightly
- Remove from the heat. Remove and discard bay leaves. Cool slightly
- Blend until smooth. Return to same saucepan. Meanwhile, heat remaining oil in a large frying pan over a high heat. Add cup mushrooms
- Cook, stirring occasionally, for about 4 minutes, or until tender. Add kale. Stir until wilted. Add mushroom mixture to soup, then stir in cream if using. Stir over low heat until combined
- Season. Serve with toasted sourdough bread
Tips & Hints:
- This soup will last up to 4 days, stored in in an airtight container in the fridge
- Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion, chilli and ginger. Cook, stirring occasionally, for 5 minutes, or until soft
- Add flat mushrooms. Cook, stirring occasionally, over a high heat for about 8 minutes, or until mushrooms are tender
- Sprinkle flour over mushrooms. Cook, stirring for 2 minutes. Remove the pan from heat. Gradually add stock, stirring constantly. Add the bay leaves
- Return the pan to a medium-high heat. Bring to the boil. Simmer, uncovered, stirring occasionally, over medium-low heat for about 10 minutes, or until thickened slightly
- Remove from the heat. Remove and discard bay leaves. Cool slightly
- Blend until smooth. Return to same saucepan. Meanwhile, heat remaining oil in a large frying pan over a high heat. Add cup mushrooms
- Cook, stirring occasionally, for about 4 minutes, or until tender. Add kale. Stir until wilted. Add mushroom mixture to soup, then stir in cream if using. Stir over low heat until combined
- Season. Serve with toasted sourdough bread
Tips & Hints:
- This soup will last up to 4 days, stored in in an airtight container in the fridge
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Martin Stoll
Delicious - I happened to have almost all the ingredients. I only had chestnut mushrooms and had run out of stem ginger, so used a little powdered ginger instead. The soup is easy to make and tastes delicious. I used vegetable stock and I didn't add cream to the soup, but provided creme fraiche for individuals to spoon in individually. The kale works surprisingly well with the mushrooms. And the soup does go very well with toasted sourdough bread. I look forward to making it again with all the ingredients.
+ 11 star only ratings in addition to the reviews above
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