Cauliflower and Garlic-sautéed Mushrooms Potage
At this time of the year, cauliflower is in season, therefore it is locally available for a maximum of flavour and quality. Let’s take advantage of this to enjoy it as a soup or as a potage. Cauliflower is also an excellent source of vitamins, and has cancer-fighting properties! What could be better for your plate?
- 10 ml (2 teaspoons) olive oil
- 1 white onion, chopped
- 4 garlic cloves, chopped
- 1 cauliflower, cut in florets
- 1 potato, peeled and cubed
- 1,5 liters (6 cups) vegetable broth
- 500 ml (2 cups) mushrooms, sliced
- Salt and pepper, to taste
Side dish (per person)
- 2 black pepper crackers (Ryvita)
- 60 g cheddar cheese or other low-fat cheese (7 % or less)
- In a large pan, heat 1 teaspoon (5 ml) of olive oil to medium-high and sauté the onion. Cook for about 5 minutes. Add two of the garlic cloves, as well as the cauliflower, potato, and vegetable broth. Bring to a boil, and then reduce heat. Cook for about 20 minutes or until the potatoes and cauliflower are cooked (be careful not to overcook!).
- When the pottage is ready, grind the mix, and add salt and pepper. Set aside somewhere warm.
- In a frying pan, heat the rest of the olive oil. Add the mushrooms and the two remaining garlic cloves. Cook until the mushrooms have a nice color, for about 8 minutes.
- Garnish your pottage with the garlic-sautéed mushrooms.
Did you like this cauliflower soup? Discover a completely different recipe with this cruciferous vegetable, spicy roasted cauliflower!