Autumn gray colors bring us some melancholy and invite us to be with ourselves and to contemplate landscapes, especially on rainy days. During this time of the year, it feels so good to comfort ourselves with warm food , as roasted chestnuts and comforting soups. It just warms our soul.
Last weekend there was time to do a bit of everything, even to go for a small walk to contemplate the colors of Autumn. Coming home and enjoy a delicious yellow cauliflower and shitaké mushroom soup, satisfies any final Autumn walk.
During this time of the year colored varieties of cauliflower begin to appear in the street markets, mainly yellow and purple.
Cauliflower gives a creamy consistency to the soup and a very distinctive flavor as well. I particularly like to cook cauliflower soup with no more vegetables to keep the flavor of this cruciferous intact. To enrich the nutritional value of the soup, I added at the end, a medicinal mushroom, the shitaké.
Shitaké mushroom is rich in proteins, it has 9 amino acids and it helps to strengthen the immune system, which is very important in these cold and rainy days.
2 garlic cloves
2 tbsp olive oil
5 cups cabbage broth
salt to taste
200 gr shitake mushrooms + 2 tbsp olive oil
Wash the cauliflower and separate the leaves from the flowers.
Reserve 400g flowers for the soup.
Place the leaves in a pan with water and let boil for 5 minutes. Reserve.
Cut the onion into small pieces and sauté in olive oil.
Add the garlic cloves (chopped) and cook for 1 minute.
Add the cauliflower flowers, mix well.
Add 5 cups broth cabbage and season with salt.
Cook in medium heat until soft.
Clean the mushrooms, cut into strips and sauté in olive oil. Reserve.
Grind the soup until you get a creamy consistency.
Garnish the soup with strips of pink mushrooms and freshly ground pepper.
© veggie delicious food, November 2014