Given the success I had with my latest Cauliflower Bisque and Cauliflower Crust, I figured why not use cauliflower as a thickener for this Vegan, Gluten-Free Cream of Mushroom Soup. And, boy-oh-boy, was I right! It is absolutely amazing! With all the thickness of a cream soup with no artificial flavoring or powdered thickener. No starches, flours or gums – just whole food goodness.

IMG_3991

INGREDIENTS

  • 2 cups cauliflower, diced
  • 1 2/3 cup unsweetened almond milk
  • 1/2 teaspoon Himalayan pink rock salt, for taste
  • 1/2 teaspoon freshly ground pepper, for taste
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 cups crimini mushrooms, diced
  • 2 small yellow onions, diced

INSTRUCTIONS

  1. Place cauliflower, milk, salt and pepper in a medium saucepan. Cover and bring to boil over medium-high heat. Reduce heat to low and simmer for 5 minutes until cauliflower is softened.
  2. Puree the cauliflower mixture in a blender or food processor until smooth. Set aside.
  3. Place oil, mushrooms and onions in a medium saucepan. Heat over high heat until onions are translucent – about 5-8 minutes.
  4. Add pureed cauliflower mixture to sautéed mushrooms. Bring to boil, cover and simmer for 10 minutes or until thickened.
  5. Serve immediately – enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s