Cauliflower and Mushroom Soup

Small ingredients list, big taste.

September 5, 2013

Serves: 6
Prep: 10 min
Cook: 35 min
Total: 45 min


  • 4 tbsp extra virgin olive oil
  • 5 cups water or broth
  • 1/2 lb sliced assorted fresh mushrooms
  • 4 thin leeks, white and pale green parts, sliced
  • 2 lb cauliflower, cut into florets
  • 1/4 cup finely grated Parmesan

1. Heat 2 tbsp oil in pot over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown, 8 minutes. Transfer to bowl.

2. Add 1 tbsp oil to pot and cook leeks, stirring, 2 minutes. Stir in cauliflower and 5 cups water. Simmer 20 minutes.

3. Puree in blender (in batches) until smooth. Return soup to pot with mushrooms and Parmesan. Season to taste. Bring just to a simmer.

4. Ladle soup into bowls and drizzle evenly with 1 tbsp oil.

Nutritional Facts per serving
Calories 134.1 cal
Fat 10.6 g
Saturated Fat 2 g
Cholesterol 2.9 mg
Sodium 80.7 mg
Carbohydrates 7.3 g
Total Sugars 2.7 g
Dietary Fiber 1.9 g
Protein 3.9 g

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