Creamy Mushroom & Cauliflower Soup

This as a delicious cross between a Risotto and a soup - it's real comfort food, a complete meal and a nourishing bowl of goodness for a Wintery day!

What You Will Need - Serves 4 - 6 :

3 handfuls of mushrooms grated or finely chopped

1 x white onions finely chopped

2 x garlic cloves peeled and finely chopped

2 handfuls of cauliflower washed and finely chopped

1 x tsp mixed herbs or fresh thyme (leaves removed and chopped)

1 carton (250ml) of dairy free cream - I used oatly

200g of uncooked brown rice

1 can lentils drained and rinsed

1 mushroom stock cube dissolved into 1.5 litre boiling water.

Salt & pepper to season

Olive oil

Let's Get Cooking:

1. Cook your rice following instructions on the pack. Once cooked, drain any excess liquid and pop to one side.

2. Place a large, deep saucepan over a medium heat and add a good glug of olive oil (approx. 1 - 2 tbsp)

3. Add your onions and garlic to the pan and allow them to gently cook and soften for 5 minutes. Keep an eye on them and stir regularly so they don’t stick. TOP TIP: if they start to stick, instead of adding more oil, add a splash of water to the pan and give them a good stir.

4. Now add your mushrooms and herbs to pan and let them cook for 5 to 10 minutes, stirring regularly. The mushrooms will fill the pan but will shrink down once they're cooked.

5. Add your cauliflower into the pan and stir followed by the mushroom stock. You should now have a brothy soup consistency with all the chopped veggies.

6. Add in your cooked rice and lentils. Season with a pinch of salt and pepper to your taste.

7. Stir the soup well and have a taste to check the seasoning.

8. Let the soup simmer for 5 minutes.

9. Pour in most of your cream and gently stir into the soup then continue to cook for another 5 minutes. You will notice that since adding the cooked rice and cream the soup will thicken.

10. Serve in warm bowls with a drop of the remaining cream drizzled on top.

Enjoy!

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