A velvety cauliflower soup seasoned with parsley and thyme, is topped with golden brown sautéed oyster mushrooms.


  • 1kg heads of cauliflower florets

  • 375g brown onions (approx 2)

  • 100g unsalted butter

  • 100ml olive oil

  • 8 small oyster mushrooms

  • 1 tsp chopped parsley

  • 2 tbsp butter to fry the mushrooms

  • Squeeze of lemon juice


  • 1.

    Divide the florets into small pieces.

  • 2.

    Cook the florets in just enough water to cover them until soft. Drain and set aside the cooked florets and reserve the cooking liquid.

  • 3.

    Use the Braun Multiquick Cordless chopper to chop onion and garlic for the base.

  • 4.

    Sauté the onions in the oil until soft and translucent.

  • 5.

    Season with salt and pepper and add a tied bunch of 10 thyme sprigs and two bay leaves.

  • 6.

    Add the cooked florets and cover with the reserved liquid.

  • 7.

    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.

  • 8.

    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.

  • 9.

    Ladle your soup into warm bowls and top with mushrooms and a drizzle of the parsley butter.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 491kj
  • Fat Total 44g
  • Saturated Fat 16g
  • Protein 7g
  • Carbohydrate 23g
  • Sugar 9g
  • Sodium 87mg

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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Recipe courtesy of Braun www,

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