Creamy Cauliflower Soup With Corn and Mushrooms

Ingredients

• 4 cups vegetable broth
• 1 medium potato, chopped
• 1 large carrot, chopped
• 1 large cauliflower, cut into florets
• 1 large onion, chopped
• 4 garlic cloves
• 1 tablespoon butter
• 1/4 teaspoon red pepper flakes
• 1/4 cup sour cream
• 1 1/2 cups frozen corn
• 8 ounces mushrooms, sliced
• 1 tablespoon Dijon mustard
• 3 ounces cheddar cheese, grated
• 2 spring onions, finely diced
• salt
• pepper

Directions

1. 1

   Place the broth, potato, carrot, cauliflower, onion and garlic cloves together in a medium soup pot. Bring to boil and cook for 15 minutes or until the potatoes and cauliflower are tender.

2. 2

   Place the vegetables along with some broth in a blender and puree until smooth. Do this in batches if need be to avoid splattering.

3. 3

   Put the pureed vegetables back in the pot and put on low heat.

4. 4

   Add the remaining ingredients except for the spring onions and cheddar and cook until the mushrooms are done.

5. 5

   When the mushrooms are tender add the green onions, salt and pepper to taste, stir, and then ladle into bowls and top with 1/2 oz of cheddar per bowl. Enjoy!