Creamy Cauliflower & Mushroom Soup

  • Special Dietary Notes

  • Variations

    Variations: Add Bacon pieces for non-vegetarian, serve with cloud bread, try Italiano or Russian for Dinner Spice Blends to change it up.


4 tbsp. Flavourista Roasted Garlic Smash Oil

(divided) ½ head of cauliflower (broken into florets)

750 grams mushrooms (sliced -you can use any or a mix)

1 onion (diced)

2 tbsp. Flavourista Thyme for Garlic

½ cup white wine (optional)

4 cups vegetable stock

1 tsp. Flavourista Field Mushroom Salt


Place the cauliflower in a bowl with 2 tbsp Roasted Garlic Smash oil and mix around.

Place cauliflower on a paper lined tray in a hot oven 180 C for around 20 minutes (it should start to brown).

Place 1 tbsp of Roasted Garlic Smash Oil in pan with mushrooms and fry off until mushrooms are quite dry. Remove from pan.

Place remaining 1 tbsp of Roasted Garlic Smash Oil in pan with onions and Thyme for Garlic spice blend, sauté gently 4-5 minutes.

Add wine (if using) and simmer 5 minutes until the wine has cooked out then add vegetable stock and Field Mushroom Salt.

Cook 15 minutes. Let cool.

This soup can be served blended or not.

Add mushrooms reserving some for garnish and stir through.

Serve with reserved mushrooms as garnish.


Submitted by: Narelle Cambourn