Crispy Cauliflower Parmesan Bake
Sides · 10 min
Searching
evergreen
Kosher Market
A smooth, cozy soup made with earthy mushrooms and sweet chestnuts, finished with almond milk for a light creaminess. It’s simple, warm, and works as either a starter or a full meal on its own.
By Evergreen Kitchen
Cook the onion- Heat oil in a pot over medium heat. Add chopped onion and cook until soft and lightly golden.
Add canned mushrooms- Drain the canned mushrooms well, then add them to the pot. Cook for 3–5 minutes so they lose excess moisture and pick up flavor.
Add stock- Pour in the stock and bring to a gentle simmer. Let it cook for about 10–15 minutes.
Add chestnuts- Stir in chopped chestnuts and simmer for another 5 minutes.
Add almond milk- Lower heat and slowly stir in almond milk. Keep it gentle — do not boil hard.
Taste and adjust. Leave chunky or blend for a smoother soup.
Sides · 25 min
