Mushroom, Leek, Cauliflower soup
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Why I Love This Recipe
This mushroom, cauliflower, and leek soup is SO comforting and delicious!
Ingredients You'll Need
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
Directions
Step 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.
Step 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.
Step 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.
Pairs Well With
crispy bread, vegetables
Questions, Comments & Reviews
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