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Creamy Cauliflower Soup

Creamy Cauliflower Soup

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Serves: 4

INGREDIENTS

  • 2 teaspoons olive oil, divided
  • cup thinly sliced leeks or chopped white or yellow onion
  • 1/2 teaspoon salt, divided
  • 5 cups cauliflower, chopped ( 1medium to large head)
  • 1 1/2 cups vegetable broth , plus 2tablespoons
  • 2 teaspoons fresh thyme (or 1/2teaspoon dried)
  • 1/2 cup oat or soy milk (plain)
  • 1 teaspoon vegan butter (optimal, I recommend Mykonos brand
  • 1/4 teaspoon pepper
  • 4 oz mushrooms (Shitake or other)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon vinegar
  • Optional: chopped parsley or chives as garnish

DIRECTIONS

  1. Heat a large, deep pan to warm. Add 1teaspoon of olive oil and leeks or onions.Cook for 4-5 minutes or until browned.
  2. Add cauliflower, veggie broth, water and thyme and bring to a boil. Cover, reduce heat to simmer (low) and cook for 7-8 minutes or until cauliflower is very soft.
  3. While mixture is cooking, slice mushrooms.
  4. Heat a large skillet to medium-high heat.Once hot, add other 1 teaspoon olive oil. Add the mushrooms and sauté until browned(about 5 minutes). Add the 2 tablespoons veggie broth, Worcestershire sauce, and vinegar. Cook 1 more minute until cooked into mushrooms. Set aside
  5. Place mixture in a blender or food processor or you can use a stick blender to puree the mixture until silky and totally pureed.
  6. Stir in the milk, salt, pepper and vegan butter(if using).
  7. Serve soup in a bowl and top with cooked mushrooms and parsley or chives (if using).