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Oven Roasted Mushroom and Cauliflower Soup [Vegan, Gluten-free]
This mushroom and cauliflower soup is as satisfying as it is healthy. It is a perfect low-fat go to for the chilly winter months. It's packed full of vitamins and antioxidants as well, so you can keep your body strong while you enjoy your meal.
Ingredients You Need for Oven Roasted Mushroom and Cauliflower Soup [Vegan, Gluten-free]
How to Prepare Oven Roasted Mushroom and Cauliflower Soup [Vegan, Gluten-free]
- Preheat the oven to 395°F.
- On a large baking tray, toss the cauliflower florets in olive oil and sprinkle them with salt and pepper. Roast them for 30 minutes or until they are lightly browned. When they are done, set them aside
- Rinse the dried Porcini mushrooms in lukewarm water before placing them in a bowl filled with hot water. Let them soak for 15 minutes before draining the water. Then plunge the mushrooms into boiling water for 1 minute and then set them aside.
- Toss the mushrooms in olive oil, salt, and pepper. Then, roast them in the oven for 30 minutes. Afterward, set them aside.
- Meanwhile, heat 3 teaspoons of olive oil and sauté the leeks for 5 minutes in a large saucepan.
- Now add in the cooked mushrooms along with the mushroom juice and the sage while stirring the pot occasionally.
- Add the wine and deglaze the pan.
- Stir in the cauliflower and vegetable stock.
- Bring the soup to a boil and then reduce the heat to a simmer for 30 minutes.
- Season the soup with salt and pepper to taste.
- Transfer the soup to a blender and pureé it to the desired consistency.
- Drizzle the truffle oil over the top before you serve it.
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