It is convenient to cook this soup with frozen mushrooms, adding a couple of fresh ones for roasting. Champignons can be replaced with oyster mushrooms. If you cook this soup with porcini mushrooms, then praise cannot be avoided!
Purpose: For lunch / For dinner / Inexpensive / In a hurry
Main Ingredient: Vegetables / Cabbage / Cauliflower
Dish: Soups / Pureed Soups
Geography of cuisine: Russian cuisine
Diet: Diet food / Lean meals / Vegetarian food / Low calorie / Soups without / PP recipes
- Cauliflower - 300 Grams
- Potatoes - 1 Piece
- Champignons - 150 Grams
- Onions - 1/2 Pieces
- Garlic - 2 Cloves
- Black Pepper - To taste
- Thyme - 1 Pinch
- Turmeric - 1 Pinch
- Vegetable oil - 1 teaspoon
- Soy sauce - 1 Tbsp. the spoon
How to make Cauliflower and Champignon Soup
Cut the mushrooms into slices. Fry the cutest ones in an almost dry frying pan, sprinkled with soy sauce.
Put the rest of the mushrooms in a saucepan, add chopped potatoes and cabbage, sorted into inflorescences.
Add garlic and onion, pour in boiling water for 2-3 servings. Bring the soup to a boil and simmer over low heat until the potatoes are tender.
Salt the finished soup a little, add turmeric, pepper and thyme. Punch the soup with a blender until smooth.
Pour the prepared soup into bowls and top with the fried mushroom slices. Garnish with herbs and serve immediately.