Roasted Cauliflower and Mushroom Soup
SERVES: 6-8
PREP: 15 MINUTES
COOKTIME: 25 MINUTES
total Time: 40 minutes
INGREDIENTS
1 medium cauliflower head, cut into florets
5 cups cremini mushrooms, halved
1 small red onion, quartered
2 small shallots, halved
2 teaspoons onion powder
1 teaspoon coriander powder
2 teaspoons Italian seasoning
Salt and pepper to taste
5 sprigs of thyme
3 sprigs of oregano
2 tablespoons olive oil, plus more for topping
3 minced garlic cloves
4 cups vegetable broth
2 cups oat milk
2 tablespoons tamari
2 tablespoons Dijon mustard
Crispy mushrooms for topping
Cashew cream for garnish
RECIPE
Preheat the oven to 420°F.
In a large mixing bowl, combine cauliflower florets, halved cremini mushrooms, quartered red onion, and halved shallots.
Add onion powder, coriander powder, Italian seasoning, salt, and pepper. Toss the ingredients with olive oil until evenly coated.
Spread the mixture onto a baking pan and add thyme and oregano sprigs. Roast in the oven for 25 minutes or until vegetables are golden and tender.
Transfer the roasted ingredients to a large pot.
Add minced garlic, vegetable broth, tamari, Dijon mustard and oat milk.
Use an emulsion blender to blend the soup until smooth.
Serve the soup hot, topped with crispy mushrooms and a drizzle of cashew cream and olive oil.
