Creamy Cauliflower Soup With Corn and Mushrooms
photo by fiona b.
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 4 cups vegetable broth
- 1 medium potato, chopped
- 1 large carrot, chopped
- 1 large cauliflower, cut into florets
- 1 large onion, chopped
- 4 garlic cloves
- 1 tablespoon butter
- 1⁄4 teaspoon red pepper flakes
- 1⁄4 cup sour cream
- 1 1⁄2 cups frozen corn
- 8 ounces mushrooms, sliced
- 1 tablespoon Dijon mustard
- 3 ounces cheddar cheese, grated
- 2 spring onions, finely diced
- salt
- pepper
directions
- Place the broth, potato, carrot, cauliflower, onion and garlic cloves together in a medium soup pot. Bring to boil and cook for 15 minutes or until the potatoes and cauliflower are tender.
- Place the vegetables along with some broth in a blender and puree until smooth. Do this in batches if need be to avoid splattering.
- Put the pureed vegetables back in the pot and put on low heat.
- Add the remaining ingredients except for the spring onions and cheddar and cook until the mushrooms are done.
- When the mushrooms are tender add the green onions, salt and pepper to taste, stir, and then ladle into bowls and top with 1/2 oz of cheddar per bowl. Enjoy!
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Reviews
-
Yum! I used fresh corn, removed it from the cobs, cut the cobs and put them in with the first ingredients and then removed them before using stick blender to blend. Then added mushrooms and mustard. Shallots corn kernels and sour cream at end but it didn't really need the cream. Didn't add chilli. Great with high quality multi grain sour dough bread.
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RECIPE SUBMITTED BY
I'm 26, married with two four legged children:-). My husband and I love to spend time playing scrabble, riding our bikes, messing around with our dogs and in general enjoying life.
We just joined our local Adult Kickball league so we're both excited about that! We do have to figure out ways to work off all the yummy food I make from 'Zaar after all:-)