Creamy Mushroom & Cauliflower Soup




1 Tablespoon of Butter or coconut oil
1 onion, diced
1/2 head of cauliflower, chopped 
5 large portobello mushrooms, diced 
2 Cups of Vegetable Stock
Salt & White pepper to taste
1 tablespoon chopped fresh thyme


1. Melt butter in a pan and add onions, sauté for a few minutes and add chopped up mushrooms , stirring occasionally, until onions are very soft, 5 to 8 minutes. Add the vegetable stock.

2. Add in cauliflower and bring to a boil. Reduce heat and simmer for 6-8 minutes, cauliflower should be nice and tender.

3. Add the soup to your blender and blend it until very smooth, my froothie only takes 60 seconds but a normal blender will take 3-4 minutes to get it nice and smooth.  Season to taste with white pepper and salt.

4. In a small bowl put some soup and drizzle with a swirl of cream or olive oil and some fresh thyme.