Cauliflower and Potato Soup

The smoked field mushrooms add a nice 'meaty' touch to this hearty and wholesome soup.

Serves 4

What you need

For the soup

1 large cauliflower, roughly chopped

2 large potatoes, roughly chopped

1 litre of vegetable stock

1 tablespoon olive oil

2 cloves garlic, diced

1 brown onion, diced 

2 bay leaves

Sea salt and pepper to taste

Pinch of nutmeg

For the garnish

A few sprigs of thyme

2 large field mushrooms

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What to do

For the soup

In a large pot over medium heat, sauté the onion and garlic in olive oil for 3 to 5 minutes, or until the onions and garlic are soft. Then add the vegetable stock, along with the rest of the ingredients and bring to the boil. Then reduce heat and cook for 30 minutes.

Once the vegetables are tender, remove from heat, remove bay leaves and using a bamix, blend soup until creamy. Season lightly with a bit of salt, pepper and a dash of nutmeg and re-heat if needed.

For the mushrooms

Marinade in a bit of olive oil and thyme and cook over open coals, such a weber BBQ, until brown and tender. Slice and serve with soup.

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