I have to be honest, I am not a huge fan of caulifower, unless it is covered in a cheese sauce. I find it a bit bland and well boring. However, a while ago I was presented with a bowl of Mushroom and Cauliflower soup, a strange concoction I thought. However, it was really tasty and a great way of eating cauliflower which doesn’t get much love in our house.
I haven’t got that exact same recipe but yesterday I made my own version of this delicious soup seeing as though its the perfect weather at the moment for warming soup. I made it in a slow cooker but you can of course make it in the more conventional method if you prefer.
400g mushrooms, cleaned and quartered
1 medium-large cauliflower, roughly cut into chunks
2 potatoes, peeled and chopped
1 onion, peeled and diced
1 tsp minced/pureed garlic (= 1 clove)
1/2 tsp nutmeg
1 1/2 pint – 2 pints of chicken or vegetable stock
(the liquid should just cover the veg)
1/2 tsp Black pepper
Milk or cream (optional) – amount is down to personal taste
Place all the ingredients except for the milk or cream into a slow cooker
Then place the lid on top and cook for:
4 hours on high
8 hours on low
Once cooked, blend until smooth and if you want to add some milk or cream to make it creamy then do so now and stir through.
Then serve and eat whilst hot
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Thank you xx
Thank you xx