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Nothing like soups to warm you on a winter’s night. This cauliflower and mushroom soup recipe is super fast (~takes just 10 minutes) and healthy too!

Cauliflower, a cruciferous vegetable, is rich in antioxidant and phytonutrients. Mushroom, another nutrition powerhouse, will boost your immune system and is a great source of selenium and B vitamins.


  • 1/2 head of cauliflower, chopped
  • 1 cup mushrooms 1/4 onion, diced
  • 1 clove garlic, minced
  • 1-2 cups vegetable broth (depending on how thick you want your soup)
  • 1 Tbsp cooking olive oil
  • salt and pepper


  1. Saute the garlic and onion in a saucepan oil for about 2 minutes.
  2. Add cauliflower and mushrooms, saute for another 5 minutes.
  3. Add the vegetable stock to the mix and bring to a boil. Reduce heat to simmer until cauliflower is tender.
  4. Pour the soup into a blender. Blend until smooth (I use a vitamix and I blend for about 20 seconds on high). You can also blend at a lower speed if you want the soup to be chunky.
  5. Pour into bowl and season with salt and pepper for taste. (suggestion: drizzle some chili oil, before serving, for an extra kick)