Gluten-Free, Vegan, Serves 6
- 1 large head cauliflower, chopped into florets
- 8 ounces mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley or chives, for garnish
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent. Add the minced garlic and sliced mushrooms to the pot. Cook for another 3-4 minutes until the mushrooms release their moisture and begin to brown. Add the chopped cauliflower florets to the pot. Stir in the dried thyme and smoked paprika. Cook for 5 minutes, stirring occasionally. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 15-20 minutes, or until the cauliflower is tender.
Use an immersion blender or transfer the soup to a blender to puree until smooth. Be cautious when blending hot liquids. Return the blended soup to the pot. Stir in the unsweetened almond milk and heat the soup over low heat for another 5 minutes. Season the soup with salt and pepper to taste. Adjust the seasoning as needed. Ladle the Cauliflower Mushroom Soup into serving bowls. Garnish with fresh parsley or chives. Serve the soup immediately and enjoy a comforting and nutritious meal!