Creamless Cream of Mushroom Soup

Creamless Cream of Mushroom Soup

paleo cream of mushroom soup (4)

Good morning! Happy friday. Are you looking forward to the weekend? I am! I’m supposed to be going to some waterfalls for a barbeque and I’m just praying that I catch some sun. I am a sun lover and I need to get my vitamin D on.

Just in case it isn’t nice though, this soup could be a great option on your menu. I’ve had this recipe written down and waiting to be posted for EVER. I just kind forgot about it. And now it is time to share! It’s too good to leave collecting dust on my hard drive.

It’s a creamy mushroom soup that lacks any dairy whatsoever. The creaminess comes mostly from pureed cauliflower! What a versatile vegetable. And it’s a good thing too because I’ve been trying cream in my coffee lately and it is not going too well. I personally just get a big stomach ache and some indigestion issues. Not cool.

This is another recipe where I use my handy immersion blender. Seriously this is the best kitchen tool EVER and I highly recommend you get one, especially considering the price. It’s the easiest way to make creamed soups, purees, mayonnaise and more. Also if you choose to use almond milk and want to go the homemade route, I have a recipe here.

Once again I will keep this blogpost short and sweet, simply because I have to go to work and do my workout ASAP! I’m sorry for the lack in words lately but working full time and being in school is a bitch. Straight up!

paleo cream of mushroom soup (2)

Creamless Cream of Mushroom Soup

Total Time: 40 minutes

Number of servings: 4

Per Serving 169 calories

Fat 4 g

Carbs 24 g

Protein 12 g

4

Creamless Cream of Mushroom Soup

Ingredients

  • 4 c homemade chicken broth
  • 1 225g package of white mushrooms
  • 1/2 c white onion, chopped
  • 2 cloves garlic, minced
  • 1 head cauliflower, chopped
  • 1 tsp thyme
  • 1 tsp salt (omit if using store-bought broth)
  • 1/2 tsp black pepper
  • 1 tsp parsley
  • Juice of 1/2 a lemon (roughly 1 tbsp)
  • 1/2 c almond milk (i used homemade) (optional)

Instructions

  1. In a large soup pot heat 1/2 c of the broth. Add in the mushrooms, onion, garlic and sautee for 5 minutes, until the onion and mushroom are soft.
  2. Add the remaining ingredients and bring the soup to a boil over medium high. Reduce the heat and let simmer, covered, for about 20 minutes, until the cauliflower is soft.
  3. Let cool slightly and use an immersion blender to puree the soup. Serve with a green onion garnish. Serves 4.

Enjoy and have a good weekend everybody!

Sam

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Comments

  1. Sounds delicous! Would it still taste ok with coconut milk in place of almond? We can’t do almond milk unfortunately. Thanks :)

    • Hi Kyla. I think that if you halved the amount and used coconut milk it would be fine! You could even try it with no milk at all. Most of the creaminess comes from the cauliflower :)

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