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Mushroom Cauliflower Puree Soup

Mushroom Cauliflower Puree Soup

I like mushroom soup but sometimes i find that using cream is a bit too rich, i substitute the cream with cauliflower puree in order to get the creamy texture and yet not too rich. This soup is very light and healthy, for those who are concern about their weight, this probably one of the best options.


Cauliflower (cut to small pieces so that it can be softened quicker)
2 cup chicken stock
1 cup chopped mushroom


1. Bring the chicken stock and cauliflower to boil, reduce heat and boil till the cauliflower softened. Off the heat.
2. Puree the cauliflower together with the stock.
3. Pour the puree back to the pot and add in the chopped mushroom.
4. Add salt & black pepper to taste.

Best serve with crusty bread


Toasted Baguette

Soulful Toasted Baguette

1. Just cut the baguette according to the size that your want
2. Melt about 100g butter in the microwave.
3. Dip the sliced bread into the melted butter.
4. Toast it in the oven about 180c for about 5 to 10min (depending on what type of oven you use) or when the bread turns slightly brown.
5. Sprinkle a little herb when serve. Best serve with hot to go with soup.


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