A creamy soup with a bit of texture – topped with earthy mushrooms for the perfect combo
1 tbsp olive oil
125g chestnut mushrooms, sliced
1 1/2 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
50g walnuts, chopped
1 tbsp smoked paprika
1 medium cauliflower (680g)
240g double cream
25g strong cheddar cheese, grated
2 tbsp butter (30g)
Salt, to taste
Heat oven to 200C, gas 6 (180C fan oven) and line a baking sheet with foil.
Combine the sliced mushrooms, minced garlic, rosemary, walnuts, and smoked paprika in a small dish and drizzle with olive oil. Toss to coat and season with salt. Spread the mixture evenly on the baking and roast in the oven for 15 minutes until golden. Remove and put to one side.
Add the cauliflower florets to a food processor and blitz until very fine, then tip into a steamer pan and sit it over a pan of water, steam for 5 minutes or until the mixture is slightly tender. Transfer to a saucepan.
Add the cream to the cauliflower, stir, and simmer on medium-low heat for 3 minutes. Stir in the cheese and butter and simmer on low until the mixture is creamy and well combined. Season with salt to taste.
Ladle into serving bowls and top with mushroom mixture to serve.
Tip: If you prefer your soup to be smooth, add the cauliflower and cream mixture to a liquidiser and whizz until combined before serving
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