Cauliflower cream soup with mushrooms

This creamy and fragrant vegetable soup works well as a feel-good meal starter in spring and autumn, or as a classic winter warmer.

  • 20 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print


Cauliflower cream soup with mushrooms
  • 20 gram butter
  • 1 medium (150g) brown onion, chopped finely
  • 1 clove garlic, crushed
  • 2 medium (400g) potatoes, chopped coarsely
  • 500 gram cauliflower, chopped coarsely
  • 1 litre (4 cups) salt-reduced chicken stock
  • 1 cup (250ml) water
  • 2/3 cup (160ml) cream
  • salt and freshly ground black pepper
  • 30 gram butter, extra
  • 100 gram swiss brown mushrooms, sliced thinly
  • 2 cloves garlic, sliced thinly, extra
  • 1/4 cup (20g) parmesan cheese flakes


Cauliflower cream soup with mushrooms
  • 1
    Heat butter in large pan; cook onion and garlic, stirring, until soft but not coloured.
  • 2
    Add potato, cauliflower, stock and water; bring to boil, then simmer, uncovered, for 20 minutes until vegetables are very soft.
  • 3
    Blend cauliflower mixture until smooth. Return soup to pan. Add cream, stir over low heat until hot. Season with salt and pepper.
  • 4
    Heat extra butter, fry mushrooms, stirring, about 5 minutes or until browned. Add extra garlic, stir until fragrant.
  • 5
    Serve soup sprinkled with mushrooms, cheese and pepper.


Soup suitable to freeze and microwave.

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