Cauliflower and Garlic-sautéed Mushrooms Potage

At this time of the year, cauliflower is in season, therefore it is locally available for a maximum of flavour and quality. Let’s take advantage of this to enjoy it as a soup or as a potage. Cauliflower is also an excellent source of vitamins, and has cancer-fighting properties! What could be better for your plate?

4 servings

Ingredients 

• 10 ml (2 teaspoons) olive oil
• 1 white onion, chopped
• 4 garlic cloves, chopped
• 1 cauliflower, cut in florets
• 1 potato, peeled and cubed
• 1,5 liters (6 cups) vegetable broth
• 500 ml (2 cups) mushrooms, sliced
• Salt and pepper, to taste

Side dish (per person)

• 2 black pepper crackers (Ryvita)
• 60 g cheddar cheese or other low-fat cheese (7 % or less)

Directions

1. In a large pan, heat 1 teaspoon (5 ml) of olive oil to medium-high and sauté the onion. Cook for about 5 minutes. Add two of the garlic cloves, as well as the cauliflower, potato, and vegetable broth. Bring to a boil, and then reduce heat. Cook for about 20 minutes or until the potatoes and cauliflower are cooked (be careful not to overcook!).
2. When the pottage is ready, grind the mix, and add salt and pepper. Set aside somewhere warm.
3. In a frying pan, heat the rest of the olive oil. Add the mushrooms and the two remaining garlic cloves. Cook until the mushrooms have a nice color, for about 8 minutes.
4. Garnish your pottage with the garlic-sautéed mushrooms.

Did you like this cauliflower soup? Discover a completely different recipe with this cruciferous vegetable, spicy roasted cauliflower!

Nutritional values per serving (including side dish) : 314 calories, 40 g carbs, 8 g fat, 24g proteins

Cauliflower and Garlic-sautéed Mushrooms Potage is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2012