Nutritious, savory, and filling but not heavy at all. This is good all year round but a nice start to a pre-fast meal.
Ingredients
Servings 8
- 2 tablespoons canola oil
- 1 onion diced, about 1 ½ cups
- 5 cloves minced garlic
- ¾ teaspoon dried thyme
- 6 cups button mushrooms sliced or cut into pieces
- 1 12 ounce bag frozen cauliflower, defrosted
- 6 cups water
- 2 teaspoons kosher salt
- ½ teaspoon fresh ground black pepper
- ½ cup white wine
- 2 teaspoons dijon mustard
Nutritional Facts
Nutrition Facts
Mushroom Cauliflower Soup
Amount per Serving
Calories
70
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0.4
g
3
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
622
mg
27
%
Potassium
394
mg
11
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
3
g
6
%
Vitamin A
6
IU
0
%
Vitamin C
24
mg
29
%
Calcium
28
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Heat oil in a large soup pot.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and thyme and just cook until fragrant, about 1 minute.
- Add mushrooms and cauliflower, and cook for 5 minutes or until softened.
- Add water/broth, salt and pepper and bring to a gentle boil.
- Reduce heat to simmer, and partially cover, and simmer for 30 minutes.
- With an immersion blender, puree until smooth.
- Add white wine and mustard.
- Rewarm and serve.
