Potato and cauliflower soup with chanterelles

Ingredients for 4 servings:

• 800 ml vegetable stock
• 1 kg potatoes
• 1 cauliflower
• 1 onion(s)
• 1 bulb(s) garlic
• 3 tsp nutritional yeast
• 1 tsp mustard
• ½ tsp smoked salt
• oil
• salt and pepper
• rosemary
• 400 g chanterelles
• 3 spring onions
• pepper
• smoked salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

vegan, easy to prepare and very hearty

Preheat the oven to 220°C. Divide the cauliflower into florets and toss in a bowl with a little salt, pepper, and oil. Spread on one half of a baking sheet. Wash, dry, and dice the potatoes with their skins on. Toss in a bowl with salt, pepper, oil, and a pinch of rosemary and add to the baking sheet. Cut the stem off the entire garlic bulb and brush the cut end with oil. Wrap the bulb in aluminum foil and place it on the baking sheet. Bake the vegetables in the oven for 30 minutes, until tender and browned. Remove the vegetables from the oven and unwrap the bulb. Let cool briefly, then squeeze the individual cloves into a small bowl. Dice the onion and sauté in a little oil in a large pot until translucent. Add 3/4 of the roasted vegetables, the garlic, mustard, nutritional yeast, smoked salt, and vegetable stock; mix everything well and bring to a boil. Purée thoroughly with an immersion blender. If the soup is too thick, add a little more vegetable stock. Season again with salt and pepper, then stir in the remaining roasted vegetables and keep the soup warm. Slice the spring onions and set the green part aside for garnish. Heat a little oil in a pan and sauté the chanterelles along with the white part of the spring onions. Season with pepper and a pinch of smoked salt. Once the chanterelles are cooked, ladle the soup into bowls, garnish with the green part of the spring onions, and arrange the chanterelles on top.