The title of this soup is a little misleading. There’s actually no “real cream” in this recipe. At the end we add some coconut cream to make it a little creamier, but it’s actually fairly creamy before we do. This recipe was inspired by Dr. Gundry. Like most of my soup recipes, I like to make this one in the Instant Pot, but I’ll add notes on how to do it on the stovetop for those that don’t have one.
Ingredients
1/4 cup avocado oil (you can use olive oil)
2 pounds mushrooms, chopped
Zest of one lemon
1 onion, diced
4 cloves of garlic, chopped
4 celery stalks, diced
1 large cauliflower head, chopped
2 tsp iodized sea salt
1 tsp course black pepper
4 cup bone broth or beef or vegetable broth
1 cup unsweetened coconut cream
Directions
Heat the Instant Pot to sauté or use a soup pot on medium high on the stove and add half the avocado oil. Add mushrooms and cook until tender. Add lemon zest and cook for 2 minutes. Take out half the mushrooms and set aside for later.
Add the rest of the avocado oil along with the onion and celery and cook until tender.
Add the cauliflower to the pot with the salt and pepper.
Sauté until fragrant and then add the broth. Pressure cook for 7 minutes. If cooking on the stove, cook until cauliflower is tender. After it’s cooked use an emulsifier to blend the soup until it’s creamy, or transfer to a high-speed blender in batches and blend until smooth.
Add the coconut cream and whisk until smooth. Add the remaining cooked mushrooms and stir until incorporated. Serve.
