karfiolkremleves shiitakeval

Vegan cauliflower cream soup with toasted shiitake mushroom


  • 500 g cauliflower
  • 300 g shiitake
  • 2 larger potatoes
  • 100 ml rice cream
  • 1 green pepper
  • 1 head onion
  • 2 liters of vegetable stock
  • 1 bunch of parsley
  • oil, salt and pepper

Pick the cauliflower into rosettes, dice the potatoes, clean the onions, cut in half the peppers an remove the stem. Steam them in a little oil, salt and pepper. Remove the onions and peppers, then blend it with a blender adding the stock continuously. Add the rice cream and bring to a boil.

For the toasted shiitake, cut the mushroom into thin slices. Place the slices on a single layer on a baking sheet cook in a 200 degree oven for approx. 20 minutes. Watch carefully when cooking.

Before serving, sprinkle the soup with freshly chopped parsley and add the toasted shiitake mushrooms.