Roasted Cauliflower & Shiitake Soup

Post in collaboration with Ecomil. All opinions are, as always, my own.

It’s finally getting colder out there and I couldn’t be any happier!

As you may know by now if you read this blog often: I really, really, really hate summer, and heat, and everything it involves. These past few months in Spain ever since I got back from lovely chilly Dublin were awful for me (except for the abundance of cheap, good wine and ripe produce: that I’m not complaining about). High temperatures make me angry so you bet I’m super happy that I’m finally getting to enjoy wearing big sweaters and drinking warm coffee.

And my favourite part: autumnal comfort food!

Let me tell you about this soup-cream hybrid: it’s fantastic.

Creamy, cosy and absolutely comforting. A luscious puree made from roasted potatoes, cauliflower, garlic and onion, drizzled with extra virgin olive oil and garnished with fresh thyme. The secret to make an extra creamy soup? A delicious shiitake-infused almond cream by Ecomil! It takes this mix from roasted vegetable puree to a lush, creamy soup with a wintery touch that you’re going to adore!

As you will know if you read this blog often (again), I’m a big fan of the entire Ecomil plant-based cream range, and this shiitake version is one of my favourites for sure! Such a rich cream made from natural almonds, with no added nasties and with an intense shiitake flavour (which I adore too, as they’re by far my favourite mushrooms!). It works so well in soups, creams and maybe even in a risotto too? I’ll have to try that!

If you have any other suggestions, do let me know! I always love to hear!

Roasted Cauliflower & Shiitake Soup

Yield: 2 servings

Roasted Cauliflower & Shiitake Soup


  • 250g cauliflower
  • 1 medium potato
  • 1 medium onion
  • 1 head of roasted garlic
  • 200ml Ecomil almond shiitake cream
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon ground nutmeg
  • 1/2 teaspoon ground black pepper
  • A handful of fresh thyme
  • Salt to taste
  • Topping: 5 fresh shiitake mushrooms, extra virgin olive oil, gomasio, fresh thyme...


  1. Start by cutting the cauliflower into smaller florets and cut the potato into cubes.
  2. Cut off the top of the garlic head and wrap it in tinfoil.
  3. Cut and peel the onion.
  4. Line a baking tray with parchment paper and drizzle all of the vegetables with extra virgin olive oil.
  5. Roast them at 200ºC (400F) for 35-40min (this depends on your oven and on the size of the cubes).
  6. When golden, puree them with the almond cream and spices.
  7. For the topping, sautee the shiitake mushrooms until crispy.

Have a lovely day!

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