Recipe - Roasted Cauliflower Shiitake Soup
Some days, you just need a bodywarming soup that is rich and creamy - this recipe for a roasted cauliflower shiitake soup is just that. It is creamy without the fat of adding cream to it; pureeing the soup creates a similar texture. I roasted cauliflower to get some smokiness into the bowl and also to bring out a more savory flavor in the vegetable. This is one of those recipes that could really cheer up a sad day because it is comforting and chock-full of that umami only strong mushrooms can bring on...and Shiitake are one of the most potent in flavor!
Step 1: Ingredients (yields 4-6 servings)
- 1 head cauliflower florets, chopped and roasted (about 6 cups)
- 2 large leeks, whites only and thinly sliced (about 2 cups)
- 4 cloves garlic, minced
- 1/2 lb fresh Shiitake mushrooms, sliced
- 1 tsp dried thyme
- 3 cups chicken broth
- 2 tsps garlic salt
- 2 tsps black pepper
Step 2: Prepping the ingredients
The longest part of the process for this soup is roasting the cauliflower but that also gives you time to prep the other ingredients. Oil up a baking sheet with a thin layer of olive oil and preheat oven to 400°F. Break up cauliflower florets and spread across baking sheet; drizzle olive oil over florets. Sprinkle on 1 tsp garlic salt and 1 tsp black pepper. Roast for 20-30 minutes until slightly browned. In a large pot, heat up approximately 2 Tbsps olive oil and then add in sliced leeks.
Step 3: Making the base
While your cauliflower is roasting, mince garlic and slice Shiitake mushrooms that you've cleaned. Once the leek starts to wilt, add in garlic and mushrooms. Stir frequently to prevent leek from burning; burnt leek's flavor will carry through a soup. Once the cauliflower is done, add into the batch. Stir in thyme. Once mushrooms have reduced into half their original sliced size, add in chicken broth and bring to a boil
Step 4: Finishing
Add remaining salt and pepper. Puree whole soup with an immersion blender or by transferring soup to a stand-alone blender. Bring back to a boil in the pot. Turn off heat and enjoy!
Photography by Duc Duong.