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You are here: Home / Recipes / Lunch / Truffled Cream of Mushroom and Cauliflower Soup

Truffled Cream of Mushroom and Cauliflower Soup

December 29, 2014 by Fiona Maclean 14 Comments

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Last Updated on February 28, 2019 by Fiona Maclean

A 5:2 Diet Staple and Cream of Mushroom Soup Recipe:

Some time ago I tried making cauliflower cream.  The idea is to create something that has all the consistency of cream but none of the fat content or calories.  Or at least, FAR fewer calories.

Blitzing an entire cauliflower actually makes rather too much for one person, but cauliflower cream freezes well and will keep in the fridge for about a week.  You can use it as a pasta sauce with a good helping of parmesan and some bacon, chicken or mushrooms if you like.

And, as a base for a cream soup it is light and yet creamy.  Really quite luscious and almost impossible to ‘split’

Pasta with Cauliflower Cream

I bought my cauliflower and was planning to make cauliflower cheese.  But, Christmas intervened and I was left needing a quick use for a whole cauliflower.  Cauliflower cream gave me four portions – two to freeze, one to enjoy with pasta and mushrooms and one to experiment with.

Here’s the Cauliflower Cream recipe

5 from 1 vote
Print
Cauliflower Cream
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Cream substitute
Servings: 4
Author: Fiona Maclean
Ingredients
  • 1 Medium Head of Cauliflower
  • 100 ml Milk
  • 50 g Butter
  • 1 Small Shallot Finely chopped
  • 3 cloves Garlic Finely chopped
Instructions
  1. Melt the butter in a small frying pan
  2. Gently sweat the onions and garlic in the butter
  3. Break the cauliflower into florets and put into a high speed mixer like a froothie with the milk
  4. Blitz on a medium speed for 5 minutes or so
  5. Add the onions, garlic and melted butter and continue to blitz till perfectly smooth. Add more milk if necessary till you have something the consistency of double cream.
  6. Add salt and pepper to taste and continue to blitz till piping hot.

The pasta dish was nice but not quite perfect yet.  But the truffled cream of mushroom and cauliflower soup was really wonderful.  So for now, here’s how to use a quarter of your cauliflower cream to make a delicious soup that is NEARLY suitable for the 5:2 diet.

5 from 1 vote
truffled cream of mushroom and cauliflower soup
Print
Truffled Cream of Mushroom and Cauliflower soup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Soup
Servings: 1 -2
Author: Fiona Maclean
Ingredients
  • 100 ml Cauliflower Cream
  • 100 ml Semi Skimmed Milk
  • 50 ml Stock or water
  • 150 g Chestnut mushrooms Chopped or sliced finely
  • 10 g Butter
  • 1 splash Truffle oil
  • 1 splash Double Cream
Instructions
  1. Melt the butter in a heavy bottomed saucepan and gently fry the mushrooms over a low heat for 10 minutes
  2. Add the stock, milk and cauliflower cream and warm through
  3. Taste and adjust seasoning
  4. Serve with a splash of truffle oil and double cream.

 

Actually, it was only the addition of a generous glug of double cream which moved this particular soup out of the realms of ‘diet’ and into ‘I’m still on holiday’ mode.

truffled cream of mushroom and cauliflower soup

Filed Under: Lunch, Recipes, Soups, starter, Vegetarian Tagged With: mushroom, soup

About Fiona Maclean

London based freelance writer and marketing consultant. I edit London-Unattached.com and write for a number of other publications. With a music degree and a background in marketing across many sectors, my passions include all types of music, food, restaurants, wine and travel

Comments

  1. Tracy Nixon says

    November 8, 2020 at 4:22 am

    Sounds delicious thank you!

    Reply
  2. Tracy Nixon says

    November 9, 2018 at 6:06 pm

    Sounds delicious! I love mushroom soup and I love cauliflowers but have never tried them together in a soup!

    Reply
  3. Andrew Petrie says

    July 18, 2016 at 6:44 am

    Yet another great example of the versatility of cauliflower.

    Reply
  4. Jen Schofield says

    March 23, 2015 at 3:47 pm

    Fantastic recipe and different to my usual soup

    Reply
  5. Michelle @ Greedy Gourmet says

    January 8, 2015 at 1:53 pm

    Loving the look of the Cauliflower and Mushroom Soup. Are you still on the 5:2 diet?

    Reply
    • Fiona Maclean says

      January 8, 2015 at 3:20 pm

      ish! I keep taking breaks, for house moves and stuff!!

      Reply
  6. Alison says

    January 4, 2015 at 6:25 pm

    oooh liking the idea of cauliflower cream and mushroom is one of my favourite soups

    Reply
  7. Stevie Wilson says

    January 3, 2015 at 11:23 pm

    This sounds so incredibly yummy! How long did it take to make this up?

    Reply
  8. Elizabeth says

    December 31, 2014 at 10:56 am

    What a super idea! I love it! A great way to get all the creaminess and none of the calories. Wishing you all the best for the New Year!

    Reply
  9. Janie says

    December 31, 2014 at 10:56 am

    Mmmm, it looks perfect and something I could happily indulge in. Funnily enough one of my foodie goals this year is to try truffles, I keep seeing them and the oil pop up on my favourite blogs but have never tried either.
    Wishing you a happy, healthy and prosperous 2015 Fiona.
    Janie x

    Reply
  10. Choclette says

    December 30, 2014 at 7:34 pm

    Ooh yes, I like this idea. I don’t have the requisite blender, but I guess I could cook the cauliflower first. I’m rather liking the idea of this as a pasta sauce with mushrooms, although your soup looks jolly delicious.

    Reply
    • Fiona Maclean says

      December 30, 2014 at 8:15 pm

      yes, just cook the cauliflower gently in milk, water or a little stock till it is soft, then zap it with a hand blender.

      Reply
  11. Jacqueline Meldrum says

    December 30, 2014 at 1:44 pm

    What a brilliant idea Fiona and I’m loving the soup.

    Reply
  12. Lucy says

    December 29, 2014 at 10:44 pm

    This is a fantastic idea! I’m going to have to try this, creamy recipes are always a huge temptation for me and truffle is one of my favourite flavours so a (relatively) guilt free recipe that combines these two is too good to be true! Thank you! xxx
    Lucy

    Reply

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