Creamy Cauliflower with Mushroom Soup

00 Creamy Cauliflower with Mushroom Soup
I have adapted this soup from brooklynhomemaker.

I love the twist using roasted cauliflower. In addition to giving the soup a thick texture without having to use milk or cream  (think healthy!) roasting adds another layer of flavor to the soup.  It is also vegan-friendly (stock can be replaced by vegan stock base) which means you can make it for a larger base of friends.

In this recipe the following ingredients were used:

  • Butter – 2 tablespoons
  • Olive Oil – 2-3 tablespoons
  • Salt & Black Pepper
  • Thyme – Dried, but if you have fresh why not use them?
  • Chicken stock – 1 teaspoon of Ayam bottle chicken stock (or use 1 cube of the dried ones) mixed into bowl of water. For vegans, replace with vegan stock
  • Garlic (3 cloves) and Large White Onion – All diced
  • White button mushrooms – 1 punnet from NTUC @ $2.95
  • Cauliflower – 1 head from NTUC @ $1.12

You will also need a pot / deep pan / wok and a blender.

Step 1 – Roughly chop the cauliflower head into pieces, and bake them in in a pre-heated oven for 20 mins at 200°C. Remove and set aside

Before & After roasting
01 Chop, Spice & Bake Cauliflower

Step 2 – Slice mushrooms evenly thin as possible (clearly I don’t have great slicing skills) so that it cooks evenly later.

02 Slice Mushrooms & Stir Fry with Butter & Spices

Place butter into pot / pan in gentle heat, when the bubbles start to gentle down, place mushrooms into pot , sprinkle thyme, salt and pepper.

Stir it from time to time to prevent burn. If it looks a tad dry, pour a bit of water into the pot. You want them softened but not looking like Dali’s melting clocks.

Remove from pot and set aside. Hold on to the pot,  don’t wash it yet we are using it for the next step

03 Mushrooms Before and After Remove and set asid

Step 3  Using the pot from earlier, add a tablespoon of oil, PAUSE, and throw in the minced garlic & onions. Stir a while and add the stock.  Stir again and wait for the mix to soften. If it looks like it’s going to dry up, add water a bit a time.  I kept it on low-medium heat for about 7-10 mins. Then remove from stove.

04 Dice & Stir Fry Garlic and Onions

Step 4 Add the earlier roasted cauliflower (which has already cooled down) with the garlic onion mix and blend. I use an electric hand blender but just use whatever blender you already have.

If it gets too thick, just add some water. You don’t want to over-work the machinery and spoil it. Don’t worry if you added a tad too much water, you just need to re-heat it later and let the extra moisture evaporate.

05 Add Cauliflower to Softened Onions & Blend

When you have blended the cauliflower to your preferred texture, add the mushrooms back into the mix.

06 Add Sauted Mushrooms
Stir them in and serve it up with your favorite garnishing.

The above serves 4 rice bowls. Enjoy!

 

 

Advertisements

About singaporeaneats

Office worker by day. Makan Heroine by night. Follow me on Instagram, Twitter & FB @singaporeaneats for my latest food adventures!
This entry was posted in Recipes, Soup, Uncategorized, Vegetarian Friendly. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s