It’s kind of crazy how much this vegan Cream of Mushroom Soup tastes like the real thing. It’s creamy, rich, heavy, and so satisfying. You would never guess that the main ingredient in this Cream of Mushroom Soup is a humble cauliflower.
I served this soup to a bunch of our non-vegan friends last week and they couldn’t believe that there was no cream in it. If you’re worried about the cabbage-y taste of cauliflower, don’t be. You really can’t taste the cauliflower at all. In fact, my husband hates cauliflower. And by hates, I mean hates. But his repeated exclamations of “this is so much better than the canned cream of mushroom soup” made me think twice about the foods we think we don’t like.
Is there any food you hated as a child and never tried again as an adult? Perhaps you think you hate Brussels sprouts, but have you ever tried Maple Roasted Brussels Sprouts with Hazelnuts? Or what about kale in a Green Smoothie? Chances are that you don’t like certain food because of the way it was prepared the first time you ate it. Nobody likes canned beets, or boiled-to-death cauliflower. The quality of ingredients plays a huge role in the overall flavor as well. Have you ever noticed that tomatoes from the grocery store taste nothing like the tomatoes you buy at farmer’s market?
To make the matters even more complex, there’s also our natural aversion to foods that are new or different from what we’re expecting. This feeling of unfamiliarity makes us a little bit uncomfortable, which we interpret as a personal dislike. Recognizing this bias may help you overcome aversions to foods you think you don’t like.
Even if cauliflower and mushrooms aren’t your thing, try this recipe. Keep trying the food you currently don’t enjoy. Prepare it the way you like. Who knows, maybe you’ll find an appreciation for foods you hated as a child.