Creamy Cauliflower Soup With Corn and Mushrooms Recipe #324854
This recipe is delicious and creamy without too much additional fat. You could easily replace the sour-cream with broth if you wanted. I find it makes a great meal on a fall night with some crusty bread and a salad:-)
by Aioli_Queen
35 min | 15 min prep
SERVES 6
- 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
- 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.
- Place the vegetables along with some broth in a blender and puree until smooth. Do this in batches if need be to avoid splattering.
- Put the pureed vegetables back in the pot and put on low heat.
- Add the remaining ingredients except for the spring onions and cheddar and cook until the mushrooms are done.
- 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!
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5 stars