Vegan Cauliflower Mushroom Soup 

Ingredients

  • 2 heads of cauliflower
  • 16 oz. of mushrooms
  • 1/2 cup of chopped onion
  • 5 cloves of chopped garlic
  • 2 fresh chopped jalapenos
  • 3/4 cup of chopped onions
  • 3 vegetable bouillon cubes 
  • 32 ounces of water
  • 1 cup of almond milk
  • 2 tbsp. of olive oil
  • Fresh cilantro (optional) 

Step 1: Pour 32 ounces of water into a pot along with the vegetable bouillon cubes and boil the water. 

Step 2: Cut the heads of cauliflower into florets and pour the florets along with the mushrooms into the pot of boiling water for 15-25 minutes until the vegetables become tender. 


Step 3: Saute the chopped jalapenos, onions, and garlic in 2 tbsp. of olive oil for 5-7 minutes. 


Step 4: Drain the water from the mushrooms and cauliflower florets. 


Step 5: Pour the drained cauliflower, mushrooms, and sauteed vegetables into a blender along with the 1 cup of almond milk. Puree the contents of the blender until it reaches a smooth consistency. 

Step 6: Pour the contents of the blender back into the pot and stir for an additional 5 minutes on medium heat. 

Step 7: Scoop the soup into a bowl, garnish with fresh cilantro on top, and enjoy! 



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