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Mushroom, Leek, and Cauliflower Soup

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 to 6
Course: Soup
Cuisine: American

Ingredients

  • 2 tablespoons extra-virgin olive oil plus more for drizzling
  • 2 medium leeks white and light green parts, chopped (2 cups)
  • 2 celery stalks diced
  • 16 ounces cremini mushrooms chopped
  • 2 tablespoons tamari
  • ¼ cup dry white wine
  • 2 large garlic cloves chopped
  • 2 tablespoons fresh thyme leaves
  • 4 cups vegetable broth
  • 1 pound cauliflower broken into florets (5 cups)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • Sea salt and freshly ground black pepper
Topping options:
  • Drizzles of full-fat coconut milk
  • Sautéed mushrooms
  • croutons
  • toasted pine nuts
  • Microgreens or tender thyme leaves

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.