IT WILL SATISFY YOUR CRAVINGS!
I LOVE this soup. I love mushrooms and I love caulitflower and quite frankly, it’s a perfect mix of the two. It’s also low carb, so yay!
~ Carolyn
– Preheat the oven. – In a large bowl, toss the mushrooms and cauliflower in olive oil, and scatter over a baking pan. Sprinkle salt and pepper over the vegetables. Roast until fork-tender and golden.
– In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium low heat and add the leeks. Sauté until wilted. Add the roasted mushrooms and cauliflower, as well as the chicken stock. Bring to a low boil, blend the soup in a blender, taking care not to overfill the blender as hot liquid could spill.
Return the puréed soup into the saucepan, and return to a simmer. Season to taste with salt and pepper, if necessary. Stir in the crème fraiche, and ladle into bowls. Garnish with chives and serve immediately.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...