Vegan Cream of Mushroom Soup

This creamy mushroom will soup to warm your tummy on a chilly night.

Serves: 4

Prep Time: 10 min

Cooking Time: 20 min

Total:  35 min

Ingredients

2 1/2 cups cauliflower florets
1 1/2 cups plain soy milk or rice milk
1 tsp. olive oil
1 small onion, chopped
2-3 cloves garlic, chopped
2 1/2 cups diced mushrooms, assorted
1 tsp. dried oregano
1/2 tsp. dried thyme
1-2 tbsp. nutritional yeast, to taste
salt and pepper

Directions

1. In a large pot, add cauliflower and rice milk. Cover and allow to come to a boil, stirring occasionally. Remove from heat when cauliflower is tender.
2. Meanwhile, heat oil in a skillet and saute onions and garlic until lightly browned. Add mushrooms and herbs, sauteing for another 4-5 minutes until cooked.
3. Transfer 2/3 of mushrooms into the pot with the cauliflower. Using an immersion blender, puree contents until smooth, or transfer to a food processor. Return to pot.
4. Add remaining mushroom mixture to the puree. Add nutritional yeast, salt and pepper, tasting until desired flavour is reached. If necessary, add some water to thin out the soup.
5. Heat soup on low until thoroughly warmed. Serve immediately.

Lightly adapted from healthfulpursuit.com