Fall Feels: Soup Season
The weather is FINALLY cooling down around here. And by cooling down I mean 85 degrees. Mornings and evenings are perfectly cool and that has me in the mood for soup! Fall reminds me of flavors that are warm and cozy. As the weather cools down, soup season begins, and I am a happy girl. Canned soups and pre-made soups are usually loaded with excessive ingredients and sodium. However, this mushroom cauliflower soup is creamy yet light–no dairy included in this recipe! You can just imagine yourself enjoying this creamy, earthy soup in your flannel pajamas, with fuzzy slippers, next to a roaring fire.
Cool Temps and Hot Food
What is your favorite Fall food? Fall brings the cool weather and it is finally appropriate to eat hot foods (soups, chili, stew, mashed potatoes). Slow cooker weather for sure! Soups are awesome to make during the cold weather months because you can make big batches of it and freeze it for later. Fill up some food storage containers with your homemade soups and stick it in the freezer. Take it out and let it thaw on the counter a day or two before you are ready to eat! Take advantage of these cooler temps months and get that immersion blender out and get those soups made!
Creamy Soup, Hold the Dairy
Dairy is delicious. There’s nothing better than cheesy, creamy goodness on your plate. Talk about comfort food! Unfortunately, dairy can make some people feel quite uncomfortable. So, if you are like many people who love dairy but dairy doesn’t love you fear not–I bring you a creamy textured soup without the heaviness of heavy cream, butter, and cheese!
Potatoes are the key ingredient to the silky texture of this soup. Once cooked through, the immersion blender takes the stage and perfectly blends the ingredients into a deliciously smooth soup. And the earthiness of the mushrooms and cauliflower just warm you from the inside out. Sauté some mushrooms and onions to top your bowl and you’ve got a decadently light cold-weather meal!
Mushroom Cauliflower Soup
- 3 tbsp olive oil
- 1 cup diced onions
- 1/2 cup diced celery
- 4 cups diced baby bella mushrooms
- 1 cup steamed cauliflower (I used steam-in-the-bag from the store)
- 3 cloves minced garlic
- 1/4 cup apple cider vinegar + 1/4 cup water
- 1/2 tsp dried thyme
- 1/4 tsp dried oregano
- 6 white potatoes, peeled and diced into 1 inch cubes
- 4 cups reduced sodium chicken broth
- salt (season lightly throughout and at the end)
- In a large pot over medium heat, heat olive oil. Sauté onions and celery until soft.
- Add mushrooms, cauliflower and garlic and cook for 5-7 minutes, until mushrooms are soft. Stir occasionally.
- Add apple cider vinegar/water mixture, thyme, and oregano. Stir occasionally and cook until liquid has cooked down (about 7 minutes).
- Add potatoes and broth to pot. Bring to a boil then reduce heat to simmer. Simmer about 35-40 minutes or until potatoes or soft.
- Remove from heat and use immersion blender to blend ingredients until completely smooth. Serve immediately or store and freeze.