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This soup will knock your socks off with how healthy it is. Flour? A non-dairy cream? Nope, we don’t need any of that. I love making soups with pureed veggies – they add more flavor, nutrients, texture, and bulk to soups. For this creamy soup I pureed defrosted cauliflower with a really cool find – Vegetarian No-Chicken Broth; it’s totally vegan and adds an extra flavor boost to any dish. This soup is just a bunch of veggies and herbs, and so delicious.

Vegan Creamy Mushroom Soup

Ingredients

• 2 16-ounce packages frozen cauliflower, defrosted
• 1 large yellow onion
• 5 stalks celery
• 4 16-ounce packages sliced cremini mushrooms
• 7 cloves garlic
• 1 tablespoon dried yhyme
• 1 teaspoon black pepper
• 1/2 teaspoon marjoram
• 2 bay leaves
• 2 32oz-containers No-Chicken Broth

Preparation

1. Chop onion and celery into small pieces and mince the garlic.
2. Add 1/2 cup broth, the chopped vegetables, and both bay leaves to a large soup pot. Turn to medium-high heat and let sweat out about 7 minutes.
3. Add in all mushrooms and half the thyme and let fully sweat out. Don’t add extra stock, just let the mushrooms release their liquid and start to brown.
4. Add one package of cauliflower to the blender with two cups stock and start blending, adding more liquid to get the cauliflower fully liquefied. Pour into the pot.
5. Blend the rest of the cauliflower with two more cups of stock. Add more stock to get moving then pour into the soup pot with the rest of the herbs and spices.
6. Mix and turn to simmer and let cook about one hour. Stir occasionally.
7. Enjoy!

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