In Regarding the Soup Fixture:
Two tablespoons of olive oil
one big onion, diced
Minced garlic, three cloves
1 pound (450 grams) of fresh, sliced mushrooms—cremini or button mushrooms work best.
a medium-sized carrot, chunked
2.5 stalks of celery, chopped
1 cup of steaming cauliflower florets
4-cups low-sodium vegetable broth
One cup of unsweetened almond milk (or milk from any plant that isn’t sweetened)
Two tablespoons of nutritional yeast (to provide a cheesy taste)
1 tablespoon of soy sauce (or tamari if you’re trying to avoid gluten)
Fresh thyme, minced
A teaspoon of dried rosemary
One bay leaf.
For seasoning, add salt and pepper to taste.
Optional Thickening Agent:
2 tablespoons normal flour (or 1 tablespoon gluten-free flour)
vegan butter, 2 tablespoons (or more olive oil, if preferred)
Use as a garnish if desired:
Chop some fresh parsley.
To add texture, sauté the sliced mushrooms.
Instructions
Get Everything Ready: Get the mushrooms ready by washing and chopping them. The garlic should be minced and the carrots, celery, and onion should be diced. Make sure the cauliflower florets are soft by steaming them. Put everything on hold.
Cook the Herbs: In a large Dutch oven or saucepan, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion for about 5 minutes, or until it becomes translucent. After another minute of cooking, when the garlic is aromatic, add the minced garlic.
Get the Vegetables Cooked: Add the celery and carrots that have been diced. The veggies will start to soften after around 5 minutes of sautéing. Cook, stirring periodically, for 8 to 10 more minutes after adding the slices of mushrooms, or until the mushrooms soften and release their juices.
Then, toss in the cooked cauliflower florets with the broth. After adding the bay leaf, pour in the vegetable broth. Combine all ingredients by stirring well. Heat the ingredients until they boil.
Turn the heat down to low and simmer, uncovered, for 15 to 20 minutes to thicken the soup. Because of this, the tastes may combine and the veggies might soften.
Before blending the soup, gently remove the bay leaf after it has simmered. Make sure the soup is smooth and creamy by blending it in the pot with an immersion blender. Another option is to use a high-speed blender to purée the soup in batches.
Include the Seasonings and Milk: After blending the soup in a countertop blender, transfer it back to the pot. Add the nutritional yeast, salt, pepper, dried thyme, and rosemary, along with the unsweetened almond milk and soy sauce. Stir to combine.
Optional: In a separate skillet, melt 2 tablespoons of vegan butter (or more olive oil) if you like a thicker soup consistency. Making a roux requires whisking in 2 tablespoons of flour and cooking for a minute or two. Add this mixture to the soup slowly while whisking, and continue simmering for 5 more minutes to thicken.
Spice it up: If the soup needs more salt or pepper, taste it and add more if needed.
Present the Soup: Divide the soup into serving dishes. Toss with sautéed mushroom slices and chopped parsley for garnish, if preferred. Accompany with a side of fresh green salad or crusty bread, serve hot.
When storing soup for later use, let it cool to room temperature before putting it in airtight containers. It may be stored for up to five days in the fridge or three months in the freezer. Warm it up completely before you eat it.
Important Data
If you want to change up the taste and texture of this soup, try using shiitake or portobello mushrooms instead of cremini or button.
If you’d rather not use cauliflower to thicken the soup, you may substitute potatoes or cashews. Although the taste may be somewhat different, both selections will result in a creamy mouthfeel.
If you want a smoother consistency in your soup, use a countertop blen
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