Served cold in summer or hot in winter, this velvety smooth soup is simple to make. Plus it helps fill the veggie hole in some of our diets … Uh yeah, I’m fessing up.


1/2 Cauliflower, rough cut into chunks

1 Red skin potato, cut into 1/8’s

1/2+ kilo Mushrooms, sliced

Approx 5 C Vegetable or Chicken stock

1 Tbs Coconut oil

3-5 Sage leaves, fresh

Salt and ground black pepper


FRY the mushrooms and sage in the oil in a medium fry pan. Add a dash of salt and pepper.

WHILE the mushrooms are cooking, place the remaining vegetables in a large saucepan. Keep an eye on these puppies and turn off the heat when they are nice and brown.

ADD stock until the veg are just covered and bring to a boil.

PUT on the lid, lower the heat and let simmer until the potato is done (poke it with a fork to test).

ADD the cooked veg and the mushroom mix to your food processor. I love my Thermomix but other devices will do the job. Don’t add the stock to the mixer yet.

ADD a small amount of the stock to the pan you fried the mushrooms and deglaze the pan. Then add the extraordinary result to the food processor.

BLITZ the goods on medium for a bit. Then slowly add the remaining stock until you get the desired consistency.

ADD salt and pepper to taste.

SUGGESTED SERVE with a small drizzle of strong EVOO. Or if you are dairy-tolerant, put a dollop of fresh creamery butter on the hot soup in the bowl and let it melt before eating.

– You might not use all of the stock. PLEASE don’t throw it away, or any of the leftover stock you boil vegetables in. Store it in the fridge or freezer for use in future meals.


One Comment Add yours

  1. I made this last night….it was FAB! I added a bit of truffle salt and a little drizzle of truffle oil to the top to serve as an extra kick. Was delish!! Thx Neil!


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