Mushroom, Leek, and Cauliflower Soup
User Reviews
4.4
10 reviews
Good
Mushroom, Leek, and Cauliflower Soup
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This mushroom, cauliflower, and leek soup is SO comforting and delicious! Blended cauliflower creates its creamy texture, so it's totally vegan. No dairy required!
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Ingredients
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 2 leek white and light green parts, chopped (2 cups, medium
- 2 celery diced, stalks
- 16 ounces cremini mushrooms chopped
- 2 tablespoons tamari
- ¼ cup white wine dry
- 2 garlic chopped, large cloves
- 2 tablespoons thyme fresh leaves
- 4 cups vegetable broth
- 1 pound cauliflower broken into florets (5 cups)
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Topping options:
- coconut milk full-fat, for drizzling
- mushroom sautéed
- croutons
- pine nuts toasted
- microgreens or tender thyme leaves
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the leeks, celery, and ¼ teaspoon salt and cook 5 minutes, stirring occasionally. Add the mushrooms and cook until soft, 8 to 10 minutes more.
- Stir in the tamari, wine, garlic, and thyme and cook for 30 seconds to 1 minute, or until the wine has evaporated. Add the broth and the cauliflower.
- Simmer uncovered for 20 minutes, or until the cauliflower is very soft. Transfer to a blender, add the mustard and vinegar, and blend until smooth. If your soup is too thick, add a little bit of water to the blender to reach a creamy consistency. Season to taste and serve with desired toppings.
Genuine Reviews
User Reviews
Overall Rating
4.4
10 reviews
Good
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