Cauliflower and Mushroom Soup
If you’re fresh out of walnut oil, you can substitute it with either almond oil or avocado oil.
Serves: 6Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy
- 1¼ lbs. cauliflower
- ½ lb. button mushrooms
- 2 cloves garlic
- 2 Tbsp. olive oil
- 5 cups water
- ⅓ cup whole milk
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- 4 Tbsp. walnut oil
- Cut the cauliflower into florets. Cut the mushrooms into ½-inch slices and mince the garlic.
- In a soup pot, heat the olive oil on medium. Add the mushrooms and sauté for 5 minutes. Add the garlic and sauté for 1 more minute. Pour in the water and add the cauliflower. Bring to a boil, then reduce to a simmer and cook for 6 more minutes.
- Remove from heat and allow to cool slightly. In a blender or food processor, purée the mixture. Pour it back into the soup pot over medium heat. Drizzle in the milk and add salt and pepper. Just before serving, garnish each serving bowl with 1–2 teaspoons of the walnut oil.