Cauliflower mushroom coconut soup with chili and lime

Gloomy day, shrooms all the way.

cauliflower and mushroom coconut soupI must have listed on this blog hundreds of reasons why I love soup and why soup is good. Am going to add another now.  Soup is perfect for those moments (or days) when we’re just back from the dentist, hungry as, and unable to eat anything but baby-like food. Yes, (pureed) soup in these moments is, well, priceless. Especially a creamy, comforting and super delicious one, which not only nourishes us but can make us forget any recent ‘traumas’, even if for just few moments.

cauliflower and mushroom coconut soupThis cauliflower and mushroom soup must be the only thing you can eat, when you can’t eat.

cauliflower and mushroom coconut soup

cauliflower and mushroom coconut soup

Cauliflower mushroom coconut soup with chili and lime
Author: TalesofaKitchen
Prep time:
Cook time:
Total time:
Serves: 4-5
  • 2-3 TBSP olive oil
  • 1 small brown onion, roughly chopped
  • 2 celery ribs, roughly chopped
  • 250 gr cauliflower (1/4 head), cut into florets
  • 6 medium-big mushrooms, roughly chopped
  • 350 ml coconut milk
  • 500 ml water (stock)
  • pinch sea salt
  • white pepper
  • 1/2 tsp cumin powder
  • 2 garlic cloves, finely grated
  • To serve: lime, olive oil, black pepper, chili
  1. Sautee the onion in olive oil on medium to high heat.
  2. Once golden brown, add the celery and cook for 2 minutes, stirring.
  3. Add cauliflower florets and mushrooms and stir. Cook for 2-3 minutes.
  4. Add coconut milk and water (or stock), sea salt, white pepper, cumin and grated garlic and bring to boil. Lower heat and cook for 5 minutes.
  5. Turn off heat and allow to slightly cool.
  6. Add the soup to blender and puree.
  7. To serve, reheat the soup and serve with freshly squeezed lime, olive oil, black pepper and chili.



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