Cauliflower Mushroom Soup
Here is another all original recipe for your enjoyment! This is a great soup to add to your weekly food menu if you are looking to cut calories and fat but not taste. If you are hungry this soup can be made from scratch in under 20 minutes and is deliciously filing. It is actually CREAMY and delicious, but with no cream!
Take the time to add those little extras, like wild flowers, art and a beautiful setting. It really makes a difference! My youngest daughter drew the art for me, and I ate this wonderful dish while enjoying the mountain view and listening to the sounds of my children playing. The sounds of children and laughter, nature and a summer breeze create a wonderful environment in which to relax and reduce stress, which is important for a healing body. For a drink, I had a lemon spritzer made from a fresh lemon picked right off the tree.
Also, for all you who say you can't eat healthy on a budget, this meal is very inexpensive.
STEP 1 - Chop entire cauliflower including the stalk and place large pieces in a pot and fill with water until it covers the half of the depth of the cauliflower. Add 1/2 T. dried Rosemary, 1 bouillon cube (Up to 2 bouillon cubes for flavor preference, but watch the salt) and 1 T. Bragg's Liquid Amino's. turn the burning on high to allow the mixture to come to a boil.
STEP 2 - While the cauliflower is heating up, chop the onion, mushrooms and garlic into large pieces and then immediately add to the soup mixture and continue cooking at high heat.
STEP 3 - After about 10 to 15 mins and once the cauliflower is soft, take a potato masher and partially mash the soup mixture into smaller pieces, still allowing for some larger chunks. Then add the remaining, bouillon, rosemary, Bragg's and pepper to the mixture, and stir throughly. Once you have done this, place about 1/3 of the soup into a blender.
STEP 4 - Once you have fully blending the soup, add this mixture to the large pot and stir the two together until fully combined. Allow to cook for a couple more minutes and then you are ready to serve and eat. (2-4 Servings, soup bowls vary)
- 1 Large Cauliflower or 2 Small Cauliflower, chopped
- 8-12 Med. Mushrooms, chopped
- 5 Garlic Cloves, diced
- 1 Onion, chopped
- 1 T. Rosemary, dried
- 3 T. Bragg's Liquid Amino's
- 1-2 Bouillon Cubes (We use Non-Chicken Chicken Broth)
- Salt and pepper to taste
- Optional - 1 t. Earth Balance (Not recommended)
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