Creamy Cauliflower and lentil puree soup with mushroom cream. Lillkapsa ja läätsesupp seentega

lillkapsalaatsesupp (15)This is very simple and delicious everyday vegetable soup. And most important! This soup takes only 15 minutes.
Of course, I assume, that you use prepared mushroom ( as I do).

Fresh chanterelle: The mushrooms are cleaned without water, with only a clean, dry towel and paring knife. Heat the chanterelle in a skillet without fat/butter until water has evaporated.

Frozen mushroom: melt, fry slightly.

Creamy Cauliflower and lentil puree soup with mushroom cream. Lillkapsa ja läätsesupp seentega

  • Servings: 4-6
  • Difficulty: easy
  • Print

A light and delicious puree soup for a dinner.


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Ingredients

  • 1 (red)onion
  • 2 clove garlic
  • small leek
  • 3 tablespoon butter
  • 200 g mushrooms
  • two palms of cauliflower
  • 100 g lentils
  • 4 tablespoon white vine
  • (salt), pepper and thyme

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Directions

  1. Chop onion, leek and garlic. Turn in cattle.
  2. Melt butter, add vegetables and mushroom. Simmer at a low heat few minutes and add the wine and let reduce
  3. 3.  Add lentils and cauliflower florets.  Add enough boiling water to cover all ingredients. Simmer at a low heat ac 10  minutes. Check time to time about water. But keep the water level as low as possible.
  4. Blend soup using a blender
  5. let bring to boil and season lillkapsalaatsesupp (5)

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2 thoughts on “Creamy Cauliflower and lentil puree soup with mushroom cream. Lillkapsa ja läätsesupp seentega

  1. Have not put cauliflower, mushrooms and lentils together in a soup . . . but can ‘taste’ it – interesting . . . shall certainly try. Very quick to make and promising depth of flavour . . .

    Like

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