Ingredients:
Makes 4 servings
Soup - puree:
1 medium white cauliflower, boiled/drained
4 cups mushroom broth
3/4 of the roasted mushrooms
1-2 sprigs of the roasted rosemary
salt + pepper to taste
Roasted mushrooms:
8 ounces baby bella mushrooms, quartered
8 ounces portobella mushrooms, sliced (2 large)
6 ounces shiitake mushrooms, sliced
*woody stems removed from all mushrooms*
salt + pepper (to taste)
2-4 sprigs of rosemary
2 Tbsp extra virgin olive oil
1-2 Tbsp apple cider vinegar
optional: additional spices like cayenne or thyme.
garnish: fresh flat leaf parsley, a few pinches per bowl
Additional: splash of vegan plain non-dairy creamer (optional) Roasted garlic, nutritional yeast and caramelized shallots would also be nice add-ins.
Directions:
1. Preheat oven to 425 degrees.
2. Rinse and dry your prepped (chopped and woody ends removed) mushrooms. Toss the mushrooms with the oil, vinegar, rosemary and spices.
3. Lay mushrooms flat on a baking sheet. Roast at 425 degrees for about twenty minutes - or until they begin to caramelize around the edges. After roasting, they should still be moist, yet fully cooked and flavorful to eat on their own.
4. While mushrooms are roasting, you can boil the cauliflower in water. Drain the water, set aside tender cauliflower. You should be able to break the cauliflower with a fork after boiling.
5. Add the cauliflower and about 2 cups of mushroom broth to a Vitamix or similar blender. You could also use an immersion blender or food processor. Blend on low until the cauliflower is smooth. Add in about half of the mushrooms. Do a taste test. Add more of the mushrooms into the soup. About 1/4 cup of the whole roasted mushrooms should be left for garnishing the serving bowls. Blend in a few of the tender ends of the roasted rosemary - toss any woody stems. You can also add in additional flavorings: cayenne, roasted garlic, nutritional yeast..
6. Continue adding in broth and mushrooms and spices (salt and pepper to taste) until you reach a texture and flavor you like. I used about 3 cups of broth. You may want more for a thinner texture. (You could also thin out with some non-dairy milk if you'd like. This will make a much denser, creamier soup.)
7. Pour warm soup into serving bowls and garnish with leftover mushrooms, freshly chopped flat leaf parsley and rosemary. Pepper and soy cream over top if you'd like. If not serving right away, simmer in a pot on the stove until ready to serve.
RECIPE: kblog.lunchboxbunch.com
Makes 4 servings
Soup - puree:
1 medium white cauliflower, boiled/drained
4 cups mushroom broth
3/4 of the roasted mushrooms
1-2 sprigs of the roasted rosemary
salt + pepper to taste
Roasted mushrooms:
8 ounces baby bella mushrooms, quartered
8 ounces portobella mushrooms, sliced (2 large)
6 ounces shiitake mushrooms, sliced
*woody stems removed from all mushrooms*
salt + pepper (to taste)
2-4 sprigs of rosemary
2 Tbsp extra virgin olive oil
1-2 Tbsp apple cider vinegar
optional: additional spices like cayenne or thyme.
garnish: fresh flat leaf parsley, a few pinches per bowl
Additional: splash of vegan plain non-dairy creamer (optional) Roasted garlic, nutritional yeast and caramelized shallots would also be nice add-ins.
Directions:
1. Preheat oven to 425 degrees.
2. Rinse and dry your prepped (chopped and woody ends removed) mushrooms. Toss the mushrooms with the oil, vinegar, rosemary and spices.
3. Lay mushrooms flat on a baking sheet. Roast at 425 degrees for about twenty minutes - or until they begin to caramelize around the edges. After roasting, they should still be moist, yet fully cooked and flavorful to eat on their own.
4. While mushrooms are roasting, you can boil the cauliflower in water. Drain the water, set aside tender cauliflower. You should be able to break the cauliflower with a fork after boiling.
5. Add the cauliflower and about 2 cups of mushroom broth to a Vitamix or similar blender. You could also use an immersion blender or food processor. Blend on low until the cauliflower is smooth. Add in about half of the mushrooms. Do a taste test. Add more of the mushrooms into the soup. About 1/4 cup of the whole roasted mushrooms should be left for garnishing the serving bowls. Blend in a few of the tender ends of the roasted rosemary - toss any woody stems. You can also add in additional flavorings: cayenne, roasted garlic, nutritional yeast..
6. Continue adding in broth and mushrooms and spices (salt and pepper to taste) until you reach a texture and flavor you like. I used about 3 cups of broth. You may want more for a thinner texture. (You could also thin out with some non-dairy milk if you'd like. This will make a much denser, creamier soup.)
7. Pour warm soup into serving bowls and garnish with leftover mushrooms, freshly chopped flat leaf parsley and rosemary. Pepper and soy cream over top if you'd like. If not serving right away, simmer in a pot on the stove until ready to serve.
RECIPE: kblog.lunchboxbunch.com
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