Vegan Mushroom Soup

When you think about it, mushroom soup should basically be vegan anyways. It is a vegetable soup for crying out loud! So it was an EASY switch to swap out the typical dairy products for a plant based option and it was still sooooooo tasty. The Mr. even enjoyed it so much that the leftovers didn’t last longer then a day. That’s a win in my book when creating vegetable dishes.

Ingredients

• 2-4 Cups Mushrooms, a mix of White and Crimini, sliced

• 3 Cups Vegetable Broth

• 3/4 White Onion

• 1 Small Head Cauliflower, chopped

• 1 Can Coconut Milk

• 8 Cloves Garlic, minced

• 1/2 Cup Cashew Milk, original unsweetened

• 2 Tbsp. Vegan Margarine

• 1-2 Tbsp. Olive Oil

• 5 Small Bay Leaves

• Salt, Pepper and Thyme to taste

• Fresh Parsley, for garnish

Ingredients

• Pre-heat oven to 400F degrees. Lay out the chopped cauliflower on a baking pan, drizzle with oil then sprinkle with salt/pepper. Bake for 30 minutes, remove from the oven and cool.

• Add the margarine to a large pot, melt on medium heat and then sautee the mushrooms. Add in salt and pepper.

• Add in the onions and garlic and continue over medium heat until the onions are almost fully cooked.

• Combine the roasted cauiflower and the cashew milk in a magic bullet and puree. Once fully pureed, add to the pot on the stove.

• Add in the vegetable broth, more salt and pepper as well as thyme and bay leaves. Bring to a boil then simmer for 15 minutes. Add in the coconut milk with 5 minutes left of cooking.

• Remove the bay leaves, taste test the serve with fresh baguette slices.