The test of a good soup is that you just can't get enough of it. That's how I feel about this spiced cauliflower mushroom soup. Cauliflower is a cruciferous vegetable and contains a high amount of nutrients like B vitamins and folic acid. It also contains a number of antioxidants and beta-carotene. One head of cauliflower has about 12 grams of fiber in it! Sounds like a tasty nutritional jackpot to me. Here is the recipe:
Time: 30 minutes
- 1 medium head of cauliflower
- 1 cup of sliced mushrooms
- 3 tbsps. of light sour cream
- 2 tbsps. of Extra Virgin Olive Oil (EVOO)
- 1 clove of garlic
- 1/2 tsp. of chili powder
- 1/2 tsp. of turmeric powder
- 2 tsps. of salt
- 2 cups of water
- 1/2 lime, squeezed
- 3 tbsps. of chives
- 1 tsp. of pumpkin spice
Prep: Wash and de-stem cauliflower. Cut the cauliflower into quarters and separate the cauliflower florets into smaller pieces. Wash the mushrooms.
Place a large pan on the stove top and turn the heat on medium. Add EVVO and allow the oil to heat up a little. Add garlic and allow to heat until golden brown and aromatic. Add turmeric, chili powder and mushrooms. Stir the mushrooms until all the flavors are well dispersed and absorbed. Add cauliflower florets and mix until flavors well absorb. Add salt, lime juice, pumpkin spice and mix. Cover the pan and allow to cook for 7 minutes stirring occasionally. Add 2 glasses of water and cook for an additional 10 minutes on medium heat until the florets are mushy / soft.
Once the florets are soft and cooked, pour the mixture into a blender and blend until the consistency is soup-like. Pour the soup-like consistency back into the pan and turn to low heat. Add 3 tbsps. of light sour cream and stir into the soup. Add salt and pumpkin spice to taste. Garnish soup with chopped chives.
Optional, serve with sesame melba toast. Delicious!