Mushroom, cauliflower and cheddar soup

Mushroom, cauliflower and cheddar soup: A hug in a bowl. Image: South African Mushroom Farmers’ Association.

Cauliflower, mushroom and cheddar soup: Creamy and aromatic

This cauliflower, mushroom and cheddar soup will send a shiver of satisfaction right through your body as you take a bite.

Mushroom, cauliflower and cheddar soup

Mushroom, cauliflower and cheddar soup: A hug in a bowl. Image: South African Mushroom Farmers’ Association.

Make the most of the autumn weather subtly hinting at the cooler weather on its way. Prepare an aromatic pot of cauliflower, mushroom and cheddar soup. It is the kind of soup you find yourself keeping returning to the pot to dish up another portion.

If you are looking for a delicious Meatless Monday recipe, this pot of steaming hot goodness is an excellent starting point. Mushrooms add a type of meatiness to the dish making this meal even more satisfying.

Tips when preparing our cauliflower, mushroom and cheddar soup

To get your soup silky smooth, bring out your blender. The blender does the trick to give this soup a super-smooth texture. When frying the mushrooms, make sure you do not fry the mushrooms too dark.

When serving, make sure the soup is hot. Top it with more cheese, a few saved mushrooms, and scattered chives.

Cauliflower mushroom and cheddar soup recipe

5 from 3 votes
Recipe by South African Mushroom Farmers’ Association Course: Starter, MainCuisine: VegetarianDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

Ingredients

  • 30 ml butter

  • 250 g button mushrooms, sliced

  • 1 small clove garlic, finely grated (optional)

  • 300 g cauliflower, sliced

  • 250 ml cream

  • 1 cup grated mature cheddar cheese, plus more for serving

  • salt and pepper, to taste

  • a handful of chives, finely chopped

Method

  • Heat the butter in a medium size pot over high heat. Add the mushrooms and fry until they start to soften (don’t let them get too dark, and set a few aside at this point for garnish at the end).
  • Add the garlic and stir for a minute, then add the cauliflower and cream. Cover and bring to a simmer, taking care not to let it boil over.
  • Let it cook for about 5 – 7 minutes or until the cauliflower is tender.
  • Transfer to a blender, then blend until very smooth.
  • Add the cheddar and season to taste.
  • Serve hot, topped with more cheese, a few of the saved mushrooms, and scattered chives.

Notes

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