Ok, it’s true. I hate mushrooms. But I bought some for Matt and put them on top of his soup and he said they were great. We both thought this was a super creamy soup perfect for yet again another very cold winter night.
1 head of cauliflower chopped well
1 apple diced
2 Tbsp olive oil
1 Tbsp maple syrup or agave
a few pinches of salt and fresh black pepper
1 few pinches of red pepper flakes
1 1/2 cups vegetable broth
1 cup water
1/2 onion diced
2 gloves garlic crushed or diced
1/2 Tbsp olive oil
1 medium garlic clove, crushed or chopped
handful of chopped chanterelle mushrooms
pinch of salt and pepper or shallot-pepper seasoning
Preheat oven to 450 degrees
Mix cauliflower, 2 Tbsp of oil, apple, maple syrup, salt, pepper and red pepper flakes in a large bowl. Toss well and spread onto a baking sheet and roast in the oven until cauliflower begins to brown and soften.
In a heavy saucepan, add 1 Tbsp oil and onion and sautee on medium heat until onion if softened. Add garlic and stir well.
Add the cauliflower mix, water and vegetable broth. Stir well and bring to a simmer for 10-15 minutes.
In another heavy bottomed pan, heat the last 1/2 Tbsp oil and garlic until softened. Add the mushrooms and spices, stir well and remove from heat.
Use and immersion blender or blender and blend the soup to a smooth light puree. Serve with or without the mushrooms on top!