• 2 tablespoons olive oil

  • 1 cup diced yellow onion
  • 3/4 teaspoon sea salt, plus more to taste

  • 2 tablespoons minced garlic

  • 4 cups cubed button mushrooms
  • 6 cups chopped cauliflower

  • 5-1/2 cups water

  • 2 teaspoons umeboshi vinegar, or to taste

  • Garnish

  • 3 cups sliced fresh shiitake mushrooms

  • 2 tablespoons olive oil

  • 1/4 teaspoon sea salt

  • 1 sheet nori seaweed, cut into thin strips, about 2 inches long

Mushroom-Cauliflower Soup with Roasted Shiitake and Nori Garnish

  • Serves: 6 people


This soup is simple to prepare and looks elegant with the contrasting garnish.
  1. Preheat oven to 350°. Warm 2 tablespoons olive oil in a 4- to 6-quart pot over medium heat. Add onion and sea salt; sauté 5 minutes. Stir in garlic and sauté a minute more. Add mushrooms and stir until coated with oil. Add cauliflower and water, cover, bring to a boil, reduce heat, and simmer 15 minutes.
  2. While soup cooks, toss sliced shiitakes with olive oil and sea salt. Spread mushrooms on a parchment-lined baking sheet. Roast 25 minutes. 3. In a blender, purée soup (in batches) until creamy. Transfer soup to a clean saucepan; place over medium heat. Add umeboshi vinegar and simmer 2 minutes. Season with salt to taste.
  3. . Just before serving, toss roasted mushrooms with nori strips. To serve, ladle soup into bowls. Place small mounds of shiitake and nori garnish in the center of each bowl.
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