Cauliflower and Mushroom Soup
recipe

A delicious and hearty soup that combines cauliflower and mushrooms, offering a delightful taste experience. Perfect for warming up on cold days.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- 300 g mushrooms, cleaned and chopped
- 2 tbsp butter
- Salt and black pepper to taste
- 500 g cauliflower, cut into florets
- 1 large yellow onion, chopped
- Oil (e.g., olive oil)
- 7 dl vegetable broth
- 1 dl cream
- Paprika to taste
- Arugula and slices of goat cheese for serving

Instructions:

1. Sauté the mushrooms in a dry pan for about 5 minutes. Add the butter and continue cooking until the mushrooms have absorbed the butter. Season with salt and black pepper, and set aside.
2. In a pot, heat some oil and sauté the chopped onion and cauliflower florets for about 5 minutes.
3. Add the vegetable broth to the pot and bring to a boil for about 10 minutes. Then add the sautéed mushrooms.
4. Blend the soup until smooth and return it to the heat. Bring to a boil again.
5. Stir in the cream, a pinch of salt, black pepper, and paprika. Bring to a boil once more.
6. Taste and adjust the seasoning if necessary. Serve the soup topped with arugula and slices of goat cheese.
Nutritional Information per Serving:
Calories: 220 kcal
Protein: 6 g
Carbohydrates: 10 g
Fat: 18 g
Fiber: 3 g
Sugars: 3 g

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