Roasted Cauliflower and Mushroom Soup:
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
Instructions:
* 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.
Bon appétit!
Enjoy!
#soupseason #souprecipe #easyrecipes