There’s nothing like a cold and rainy weekend to make me want to cozy up inside and make soup, and this scrumptious recipe did not disappoint!
Rich, comforting and creamy, but even better because there isn’t any cream involved. The mushroom and caramelized onion topping smells so good and is the perfect combo. Definitely give this easy recipe a try, it’s just as delicious as it is healthy!
For the soup:
- 1 large head cauliflower
- 1 head garlic, broken into cloves
- 3 tbsp. olive oil
- 2 tbsp. lemon zest
- 2 tsp. sea salt
- 1 tsp. freshly ground black pepper
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 6 cups vegetable broth
For the topping:
- 1 large or 2 medium sized red onions, sliced thin
- 4-5 tbsp. olive oil
- ½ tsp. sea salt
- 1 ½ cup shitake mushrooms, sliced
- freshly ground black pepper to taste
- 3 tbsp. parsley, minced
- Preheat oven to 400 degrees.
- Toss the cauliflower and garlic with the olive oil, lemon zest, salt and spices and spread on a baking sheet. Roast for about 25-35 minutes, or until the cauliflower is tender and the edges are lightly browned. Remove from oven and let cool.
- When cool blend ¾ of the cauliflower and garlic with the vegetable broth until smooth. Pour mixture into saucepan. Blend the rest of the cauliflower just until chunky and add that to the saucepan. Heat over medium-low heat, stirring often while you prepare the topping.
- Heat a medium-sized skillet over medium high heat. Add 3 tablespoons of olive oil, and then the onion slices and sea salt. Cook for 10 – 15 minutes, stirring often until onion is caramelized and browned. Remove onions from skillet and place in a bowl.
- Heat the remaining olive oil in the same skillet. Add the mushrooms and season with salt and pepper. Cook for about 7-10 minutes until the mushrooms are getting crispy on the edges.
- Fold in the onions and parsley.
- Ladle the soup into bowls, add the topping and drizzle with olive oil.
- Serve and enjoy!