Preparing Vegetables:

Preheat oven to 200°C (400°F).

Toss the cauliflower florets with olive oil, salt, and pepper in a Supa Mama Kitchen Foil pouch.

Seal the pouch tightly and roast in the preheated oven for 20-25 minutes or until the cauliflower is tender and lightly browned.

Sauté onion, garlic, and mushrooms until golden.

Making Soup:

Once the cauliflower is roasted, carefully open the foil pouch and transfer the roasted cauliflower to the pot with the mushrooms and onions.

Pour in the vegetable broth, bringing the mixture to a gentle simmer. Allow the soup to simmer for about 15-20 minutes to allow the flavours to meld together. Add vegetable broth, simmer 15-20 mins.

Blend until smooth, then stir in milk or cream.

This nutritious Cauliflower and Mushroom Soup is perfect for a cozy meal any day of the week!