Celestial Cauliflower and Mushroom Soup

This creamy soup is packed with earthy mushrooms and sweet cauliflower, and it's surprisingly easy to make. The key is to not overcook the vegetables, so they retain their texture and flavor. The unsweetened coconut milk adds a subtle sweetness and richness to the soup, without overpowering the other flavors.

I first developed this recipe a few years ago when I was looking for a quick and easy way to use up some leftover cauliflower and mushrooms. I was pleasantly surprised by how delicious it turned out, and it's now one of my go-to recipes for a healthy and satisfying meal. I've made a few tweaks to the recipe over the years, but the basic premise remains the same: simple, fresh ingredients, cooked with care.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 head of cauliflower, cut into florets
• 1 tablespoon of olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 pound of mushrooms, sliced (such as cremini, shiitake, or oyster)
• 4 cups of chicken broth or vegetable broth
• 1/2 cup of unsweetened coconut milk
• Salt and black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened about 5 minutes.
3. Add the mushrooms and cook until they are browned and softened about 5 minutes.
4. Add the cauliflower and cook for 2-3 minutes.
5. Pour in the chicken broth and coconut milk and bring to a boil.
6. Reduce heat, cover, and simmer for 15 minutes or until the cauliflower is tender.
7. Puree the soup with an immersion blender or in a regular blender until smooth.
8. Season with salt and black pepper to taste.

Why It Works

• The combination of cauliflower and mushrooms is a natural one, as both vegetables have a similar earthy flavor profile. The cauliflower provides a slightly sweet and nutty flavor, while the mushrooms add a more savory and umami-rich flavor.
• Cooking the vegetables in olive oil helps to develop their flavor and caramelize them slightly, giving the soup a richer flavor.
• Using unsweetened coconut milk adds a subtle sweetness and richness to the soup, without overpowering the other flavors. It also helps to give the soup a creamy texture.
• Pureeing the soup with an immersion blender or in a regular blender creates a smooth and velvety texture. This makes the soup more enjoyable to eat and easier to digest.
• Seasoning the soup with salt and black pepper to taste allows you to adjust the flavor to your liking. I recommend starting with a small amount of salt and pepper and adding more to taste.