Vegan and Grain-free Cream of Mushroom Soup

Ingredients

• 2 cups cauliflower florets
• 1 2/3 cup unsweetened original almond milk
• 1 teaspoon onion powder
• 1/4 teaspoon Himalayan rock salt
• Freshly ground pepper, to taste
• 1/2 teaspoon extra-virgin olive oil
• 1 1/2 cups diced white mushrooms
• 1/2 yellow onion, diced

Instructions

1. Place cauliflower, milk, onion powder, 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. Then, puree using a food processor, immersion blender or blender.
2. Meanwhile, add oil, mushrooms and onion to a medium-sized saucepan. Heat over high heat until onions are translucent and beginning to brown, about 8 minutes.
3. Add pureed cauliflower mixture to sauteed mushrooms. Bring to a boil, cover and simmer for 10 minutes, until thickened.
4. Serve immediately.

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