Creamy Mushroom and Roasted Cauliflower Soup
Creamy Mushroom and Roasted Cauliflower Soup might be just the main course you are searching for. This recipe serves 4. One serving contains 404 calories, 13g of protein, and 29g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. A mixture of mushrooms such as button, cauliflower, cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the oil you could follow this main course with the Vegan Mango Banana Bread as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.
Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.Meanwhile, heat the oil in a large sauce pan over medium heat.
Add the whites of the leeks and and saute until tender, about 5 minutes.
Add the garlic and saute until fragrant, about a minute.
Add the mushrooms and the thyme and saute until the mushrooms are tender, about 10-15 minutes.
Add the greens of the leeks and saute until tender, about 5 minutes.
Add the wine and deglaze the pan.
Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 30 minutes.Season with salt and pepper.Puree the soup until it reaches your desired consistency with a stick blender.
Add the cream, return to a boil and remove from heat.