A velvety cauliflower soup seasoned with parsley and thyme, is topped with golden brown sautéed oyster mushrooms.
Divide the florets into small pieces.
Cook the florets in just enough water to cover them until soft. Drain and set aside the cooked florets and reserve the cooking liquid.
Use the Braun Multiquick Cordless chopper to chop onion and garlic for the base.
Sauté the onions in the oil until soft and translucent.
Season with salt and pepper and add a tied bunch of 10 thyme sprigs and two bay leaves.
Add the cooked florets and cover with the reserved liquid.
Bring to the boil then turn off the heat. Remove the herb bundle and blend with the Braun Multiquick Cordless hand held attachment and taste for seasoning.
To serve reheat the soup. In a separate pan melt two tablespoons of butter and cook to nut brown, add the oyster mushrooms and sauté over a high heat until just coloured evenly on both sides, add the chopped parsley and lemon juice and remove from the heat.
Ladle your soup into warm bowls and top with mushrooms and a drizzle of the parsley butter.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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