Author Notes
A creamy, velvety mushroom soup that substitutes cauliflower for cream. Healthy, vegan, low-fat and low-calorie! —The Fit Foodie
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Ingredients
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2 cups
cauliflower florets
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1 2/3 cups
unsweetened almond milk
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1 teaspoon
onion powder
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1/4 teaspoon
salt
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pepper, to taste
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2
garlic cloves
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1/2 teaspoon
Extra Virgin Olive Oil
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1 2/3 cups
diced white mushrooms
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1/2
large onion, diced
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1
large sprig thyme
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1/4 cup
white wine
Directions
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Place cauliflower, milk, onion powder, garlic salt, and pepper in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened. Remove garlic, mash into a paste and set aside
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Meanwhile, add oil, mushrooms onion, garlic paste and whole sprig of thyme to a medium-sized saucepan. Heat over high heat until onions are translucent and beginning to brown, about 8 minutes. Once vegetables have been browned, deglaze the pan by pouring the white wine into the pan and stir until the sauce has reduced and thickened, about 5 minutes. Remove thyme sprig (it has completed its job!)
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Pour cauliflower mixture and sauteed mushrooms into a food processor, immersion blender or blender leaving a small handful of mushrooms behind for garnish if desired. Puree until mixture is smooth.
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Bring to a boil, cover and simmer for 10 minutes, until thickened.
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Serve, eat immediately, and thank me later.
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