loveandlemons4.3
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!
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●blender
📝 Preparation Steps
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.
medium leeks, white and light green parts, chopped (2 cups)2
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.
tamari2 tablespoonscauliflower, broken into florets (5 cups)1 pound
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.
cauliflower, broken into florets (5 cups)1 pound
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