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–+ servings

Mushroom, Leek, and Cauliflower Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves 4 to 6
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!

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:

Instructions

  • 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.
  • 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.
  • 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.