Smoky Cauliflower Soup with Wild Mushrooms and Crispy Ham

This luxurious smoky cauliflower soup is infused with the deep, earthy flavors of roasted wild mushrooms and finished with crisped ham for a delightful contrast in texture. The addition of sherry vinegar enhances the soup’s complexity, balancing the richness with a touch of acidity. Inspired by Spanish flavors, this dish combines the warmth of smoked paprika with the natural sweetness of roasted cauliflower. Perfect for a cozy dinner or an elegant starter, this soup is both comforting and refined. Serve it with crusty bread and a glass of dry sherry or white wine for a complete experience.

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Ingredients (Makes 6 portions)

For the Soup

1 large head cauliflower, cored and cut into florets
3 tbsp (45 ml) olive oil
2½ tbsp (37 ml) sherry vinegar
½ tsp kosher salt
½ tsp freshly ground black pepper
1 tsp smoked paprika (hot or sweet)
2½ cups (600 ml) whole milk, plus more as needed

For the Mushrooms

1 lb (450 g) mixed wild mushrooms, cleaned and cut into ½- to 1-inch pieces
1 sprig fresh rosemary
4 sprigs fresh thyme
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) sherry vinegar
Salt and freshly ground black pepper, to taste

For the Ham

Non-stick cooking spray
½ lb (225 g) very thinly sliced deli ham or prosciutto

Nutrition Information (per 100g)

Calories: 85
Fat: 5.2
Protein: 4.1
Carbohydrates: 7.8
Fiber: 2.3

Directions

Roasting the Cauliflower

1. Preheat the oven to 350°F (175°C) and position the rack in the lower-middle section.
2. Spread the cauliflower florets on a baking sheet in a single layer. Drizzle with 3 tbsp olive oil and 2½ tbsp sherry vinegar, then season with salt, pepper, and smoked paprika. Toss to coat evenly.
3. Roast for 35-40 minutes, tossing halfway through, until tender and caramelized.

Roasting the Mushrooms

4. While the cauliflower is roasting, place the mushrooms in an oven-safe baking dish. Add rosemary, thyme, 2 tbsp olive oil, and 1 tbsp sherry vinegar. Season with salt and pepper, then toss to combine.
5. Roast for 25-30 minutes until the mushrooms are browned and any excess liquid has evaporated. Remove from the oven and discard the rosemary and thyme.

Crisping the Ham

6. Line a baking sheet with foil and lightly coat with non-stick cooking spray. Arrange the ham slices in a single layer and spray the top lightly with cooking spray.
7. Bake for about 10 minutes until crisp. Remove from the oven and set aside.

Blending the Soup

8. Transfer the roasted cauliflower to a blender. Add the milk and blend until smooth, adjusting the consistency with additional milk if needed.
9. Season to taste with salt and pepper. If necessary, transfer to a pot and gently heat before serving.

Serving

10. Ladle the soup into bowls. Garnish each serving with roasted mushrooms and a crisped ham slice. Serve immediately.

Cookix's Secrets

Alternative Cooking Method

Instead of roasting, steam the cauliflower for a milder flavor.

Alternative Proteins

Replace ham with crispy pancetta or smoked tofu for a vegetarian-friendly option.

Bold Flavor Enhancements

Add a pinch of cayenne pepper for a subtle heat.

Healthier Version

Replace whole milk with unsweetened almond milk for a lighter, dairy-free option.

Roasting Tips

Ensure the cauliflower is spread evenly on the baking sheet to promote even browning.

Seasonal Tweaks

Use roasted pumpkin or butternut squash in place of cauliflower for a fall-inspired twist.

Serving Suggestions

Pair with crusty bread or a light salad for a complete meal.

Texture Adjustment

For an ultra-smooth soup, strain through a fine-mesh sieve after blending.

Ask Cookix, your sous-chef