Cauliflower, Mushroom and Parmesan Soup Recipe

Ingredients

• 1 head of cauliflower, chopped into small florets
• 1 cup of chopped mushrooms
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups of vegetable broth
• 1 cup of grated parmesan cheese
• 2 tablespoons of olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onions and garlic to the pot and sauté until onions are translucent.
3. Add cauliflower florets and mushrooms to the pot and sauté for 5 minutes.
4. Add vegetable broth to the pot and bring to a boil.
5. Reduce heat to low, cover the pot, and let cook for 15 minutes until the vegetables are soft.
6. Use an immersion blender or transfer to a blender to puree the soup until smooth.
7. Return the soup to the pot and add grated parmesan cheese, stirring until cheese has melted and soup is heated through.
8. Season with salt and pepper to taste.

Serving Suggestions

Serve hot with crusty bread or crackers as a light lunch or appetizer. This soup also makes a great side dish for dinner, pair it with a salad or sandwich for a complete meal. Top with extra parmesan cheese and fresh herbs like parsley or chives for added flavor and texture.