roasted mushroom & cauliflower soup

It was time to get rid of the week old roasted veggies in my fridge and I was fighting off the urge to eat out. I don’t know why it is SO hard to cook for myself but it always has been this way. I far prefer a crowd around the table to the drudgery of preparing a solitary meal. It’s been an interesting exercise to think about new postings to add to my blog. I’ve actually been inspired to cook more, even for just moi! I think blogging food for me translates into a dinner party of sorts…Something I get to share with all of you guys if you were here with me right this minute. Even better, it would be great to hear back if anyone tries one of my recipes (I know it might actually be a stretch to call it a recipe) themselves…so please, send me updates if you have tried something or if you were inspired to change it up.

Another confession — I am a canned soup hater. I find few things less appetizing than Campbell’s Soup, yet homemade soup can be so healthy and delicious. As a kid I overdosed on canned and powdered chicken noodle soup. I supplemented my regular Kraft Dinner diet with these 2 items growing up. Nothing like multi-taking at an early age, when there was a ton of TV to be watched and only 45 min for lunch.

I will happily eat scratch soups and with the aid of purchased stocks it make the process super fast easy and delicious.

I gathered my mise en place. (my new to me fancy term I must start using for culinary school. It’s mandatory for me to get over my terrible french accent and expand my vocabulary)

5 minute soup- 4 smallish servings

  • Roasted (or fried) cauliflower and onions (approx. 1 -2 cups)
  • Roasted or friend mushrooms (approx. 1 c- leave aside a T for garnish)
  • 3 c of stock ( veggie, beef or chicken)
  • Blend (with blender or immersion blender) 2 c of stock with the veggies til smooth or desired consistency
  • Add into pot and heat–You can add the remainder of stock to make soup as thick or thin as you like.
  • Season to taste with Salt, pepper, 2-3 T of balsamic vinegar, 1 T of Horseradish if desired.
  • Serve with dollop of plain yogurt and tiny chives and a piece or two of mushroom on top

Of course this is not like baking a sponge cake– you can add or delete at whim. Just taste as you go along to make sure you get the proportions right for your taste buds. 

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Rouxbe On-line Cooking School from Vancouver

I discovered the ROUXBE site before I started my blog. I love it. Check out the links below and try a free lesson.
Knife Skills is a great starter. It’s a brilliant way to bring that little extra confidence around your cooking experience.
Would love to hear what you think once you try it out. Also happy to give you any insight I have around the course as well!!
xoxo terri

What is the Rouxbe Cooking School

Rouxbe is the world’s leading online cooking school that teaches cooks of any level to become better and more confident cooks.


Tour Video: Founder’s Message

Rouxbe is a different kind of cooking website

Rather than focusing exclusively on recipes, Rouxbe teaches the cooking skills and techniques behind great recipes. Using stunning close-up instructional video, practice recipes, interactive quizzes, and personalized chef feedback, Rouxbe’s 70+ online cooking classes provide professional instructional on knife skills to plating and virtually everything in between. Perhaps best of all, with Rouxbe you can now take cooking classes from your home, on your schedule, and at your own pace.


The path to becoming a better and more confident cook

Would you use a map to teach you how to drive? Probably not. Yet some people rely entirely on recipes to teach them how to cook. As with most skills, learning the fundamentals can lead to a lifetime of enjoyment and success, and cooking is not different.

By learning fundamental cooking skills and techniques, practicing with delicious recipes, and getting personalized feedback from professional chefs, you’ll quickly become a better and more confident cook. And with Rouxbe, you can do it all in your home, on your schedule, and at your own pace.


Who created the Rouxbe Cooking School?

The Rouxbe Cooking School was founded by two professional chefs in 2005 and was developed in partnership with Northwest Culinary Academy – an accredited culinary school. The Rouxbe Cooking School is now being used by home cooks, culinary training programs, and culinary professionals around the world.


How many videos does Rouxbe have?

Rouxbe has over 1,100 close-up instructional videos that capture the exact same curriculum found in professional cooking schools around the world.


How much is tuition?

Unlimited access to all content, features, and personalized chef feedback is $299.95 per year. Individual lessons are also available for $4.99 per lesson (90 days access) or $9.99 per lesson (lifetime access).


Anything Free?

To access the Rouxbe Cooking School, you need to become a paid Rouxbe student by selecting one of our tuition plans. You can access a few sample cooking school lessons and a few full step-by-step instructional video recipes on the site. However, to access 70+ online classes that include over 1,000 videos you have to join Rouxbe.