Anti-inflammatory cauliflower mushroom soup

Updated: Dec 10, 2020

This is my favourite fall/winter soup because its got so few ingredients and comes together so quickly and effortlessly. Not to mention, it's wholesome and delicious! The beautiful roasted veggies you see below are what makes this soup so comforting and heartwarming. Perfect for slurping on a cold day, cozied up in front of a fire (or Netflix if that's your jam).

Here's what you need to make the soup:

  • 1 carton organic, gluten-free vegetable broth

  • 1 head chopped cauliflower

  • 1 package chopped Cremini mushrooms

  • 1 or 2 full head of garlic (I like it garlicky so I do 2)

  • 1 large white or yellow onion quartered

  • 1/2 -1 tbsp turmeric

  • 3-4 sprigs fresh rosemary

  • 4 tbsp EVO

  • salt & pepper to taste

Here's what you need to do:

  1. Preheat oven to 400 F. Add all chopped ingredients except rosemary to a large mixing bowl and add EVO, turmeric and salt & pepper. Mix well.

  2. Arrange ingredients on baking sheet and throw sprigs of fresh rosemary on top. Bake 35-45 mins at 400 F until nicely browned.

  3. When done baking, discard rosemary and squeeze out roasted garlic by slowly mashing the bulb(s) on a cutting board- the garlic should ooze out one end.

  4. Pour all ingredients into large soup pot, add broth and bring to a boil. Once boiled, remove from heat and let cool.

  5. Ladle soup into a blender (you may need to do in two batches) and pulse to desired consistency. I like mine a bit chunky still.

If you make this recipe, please let me know how you like it :)



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