Vegan Cauliflower Soup


  • 2 tbsp olive oil
  • 5 cups of cauliflower florets
  • 1lb of white button mushrooms, cleaned and sliced
  • 2 cups of unflavoured soy or almond milk
  • 2 garlic cloves
  • 1 cup of water
  1. Heat the oil in a large skillet over medium heat with garlic. Sautee for 5 minutes.
  2. Add water, bring to simmer for 5 minutes.
  3. Add broth and cauliflower, simmer until cauliflower is tender.
  4. Gently crisp the mushrooms in a separate pan for 5 minutes.
  5. Blend the cauliflower mixture in a food processor and return to pot.
  6. Add milk, salt and pepper, stir in the mushrooms and heat through.