Creamy Cauliflower Soup With Corn And Mushrooms

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This recipe is delicious and creamy without too much additional fat. you could easily replace the sour-cream with broth if you wanted. i find it makes a great meal on a fall night with some crusty bread and a salad:-)

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Steps

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Place the broth , potato , carrot , cauliflower , onion and garlic cloves together in a medium soup pot.

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Bring to boil and cook for 15 minutes or until the potatoes and cauliflower are tender.

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Place the vegetables along with some broth in a blender and puree until smooth.

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Do this in batches if need be to avoid splattering.

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Put the pureed vegetables back in the pot and put on low heat.

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Add the remaining ingredients except for the spring onions and cheddar and cook until the mushrooms are done.

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When the mushrooms are tender add the green onions , salt and pepper to taste , stir , and then ladle into bowls and top with 1 / 2 oz of cheddar per bowl.

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Enjoy !.

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Ingredients

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vegetable broth, potato, carrot, cauliflower, onion, garlic cloves, butter, red pepper flakes, sour cream, frozen corn, mushrooms, dijon mustard, cheddar cheese, spring onions, salt, pepper