Mushrooms cream, with thyme and cauliflower

Soup is still that food that we most enjoy eating here at home. It’s easy to prepare, convenient, economic and above all healthy. Yes, because we should all eat more vegetables and fruits instead of taking supplements or spend our life dieting. First of all, healthy eating is a lifestyle choice, not a phase or fashion. Nevertheless, I have one single soup recipe here in the blog … ironic right?

So, to redeem myself of this my unforgivable failure, I leave this suggestion: a creamy mushroom soup, which more than a soup, is a meal itself. As I often don’t use potatoes in soups, I used cooked brown rice to make it creamy!
To go with it, try toasting a few slices of rye bread, and when browned, take a clove of garlic and rub it on both sides of the bread. Drizzle the toast with some olive oil and believe me: this will be the best toast that you will eat into your life!



2 Onions
2 Garlic cloves
1 Thyme branch (reserve a few leaves for the end)
1 Package of Paris mushrooms and another of Brown Mushrooms
2 tbsp of Olive Oil
Salt and pepper qs
1 Cauliflower (medium / small)
1 cup of cooked Brown Rice
1L of water

Cook the rice in advance. Drain it and set aside.
In a pan put the olive oil, the chopped garlic, the chopped onions and the thyme.
Season with salt and pepper.
Let the onions golden and add 3/4 of the mushrooms cut in half.
When these begin to gain some color, add the cutted cauliflower, the brown rice and the water.
Cook the cauliflower (20min).
Grind all (be sure to remove the sprig of thyme), and season with salt and pepper if necessary.
Add the remaining mushrooms cut into cubes and a few thyme leaves.
Serve with toasted bread.


Broad Beans and Thyme Soup

I love fava beans! Here at home is always a war at this time of year … I want to eat them and my husband starts twisting his nose … peas is the same thing! So the challenge of making him like eating fava beans is much harder than making a good recipe with them. I finally found the solution. I just have to take off their sking and the matter is resolved.

To do this just put a pot of salted water to boil. Prepare a pot with cold water and ice.
When the water starts bubbling place the peeled fava beans and let be there for 1 minute (or until the skin begins to crack). Then remove them and place them in the bowl with the iced water .
It’s very simple . The peeled fava beans are very good in salads (no need to cook them any longer) , or if it is to incorporate into a soup , put them to boil for a few more minutes with the remaining vegetables . Success guaranteed!



200g peeled fava beans
1 courgette
2 cloves of garlic
1 potato
2 tbsp olive oil
salt and pepper
1 sprig of thyme
500ml water

After removing the skin of the beans , put a pan with olive oil and chopped garlic and let the garlic start to golden.
Immediately add the water , as well as potatoes, beans and zucchini:all peeled and diced .
Simmer until the potatoes are cooked and mash everything.
Season with salt and pepper and add the thyme leaves.