Savor this creamy cauliflower and chanterelle soup, a blend of aromatic spices, roasted onions, and earthy mushrooms, perfect for a cozy, winter comfort meal.
- 1 large head of cauliflower, cut into florets
- 1–2 red onions sliced to about 1/2 inch slabs – if you make extra, can use for other things
- 4 cups water
- 1/2 tsp cumin seed
- 1/2 tsp coriander seed
- 1/4 tsp cardamom powder or 2–3 pods crushed
- 1-inch piece of ginger, grated or sliced
- 1/2 cup cashews, soaked in water for 2 hours and drained (can add more if you like a thicker soup)
- 1 cup chanterelles, cleaned and trimmed (or mushroom of choice)
- 1 yellow tomatoe, diced
- Balsamic vinegar drizzle
- Black salt and freshly ground pepper, to taste
- Olive oil, for sautéing and topping
Cook the Cauliflower: Bring 4 cups of water to a boil in a large pot. Add the cauliflower florets, cumin, corriander, cardamom, and ginger. Boil until the cauliflower is tender, about 7-10 minutes. You can also do this in the microwave. Remove the cardamon pods as they are woody, but you can leave the other spices.
- Roast the onion: Slice the onion into thick slabs (approx 1/2 inch to 3/4 inch as seen in the pictures) and cook in a preheated oven at 375 for 15-20 minutes or until done (translucent and sweet to taste) or to your flavor preference. You can add some olive oil on top if desired.
Prepare the Cauliflower Puree: Combine the boiled cauliflower and the water from cooking (that has the cardamon pod removed, roast onions, and soaked cashews in a blender. Blend until smooth, adding extra cooking liquid to reach your desired creamy consistency. It can take longer than expected, so keep going with the blending until it is a smooth puree. I usually add all the water that the cauliflower was boiled in. If the soup is on the thin side of your liking, you can cook it on the stovetop for 5-10 min. And if it is too thick, you can add extra water or nut milk.
Sauté the Chanterelles: Heat a dash of olive oil over medium heat in a skillet. Add the chanterelles and cook until they’re tender and golden. Season with black salt and pepper. So good! Try not to eat all of them before you put them on the soup. 😂 You could use another mushroom that is available, shiitake would be another good choice.
Assemble the Dish: Spread the creamy cauliflower puree at the base of your serving dish. Top with the sautéed chanterelles and diced yellow tomatoes. Drizzle with balsamic vinegar glaze and black salt. See below for resources for this. I love to make a mandala design as seen in the video.
Serve: Enjoy this comforting and nourishing dish warm, perfect for a cozy winter meal. Some wonderful toasted sourdough is a great addition.
- Adjust the thickness of the cauliflower puree to your preference by adding more or less of the reserved cooking liquid.
- Use any mushroom that you prefer/can find
- Experiment with other toppings to make a soup “mandala”
- To make the soup extra creamy, blend the cashews with the cauliflower liquid first and let it go for several minutes. Then, add the cauliflower. You could also use a premade batch of cashew creme.
- Prep Time: 15
- Cook Time: 15
- Category: soup
Keywords: vegan, soup, cauliflower