Description
This comforting and delicious Mushroom, Leek, and Cauliflower Soup is a creamy vegan delight made without dairy by blending cauliflower for a smooth texture. Featuring tender leeks, earthy cremini mushrooms, and aromatic herbs, it's perfect for a hearty but healthy meal.
Ingredients
Soup Base
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 medium leeks, white and light green parts, chopped (2 cups)
- 2 celery stalks, diced
- 16 ounces cremini mushrooms, chopped
- 2 tablespoons tamari
- ¼ cup dry white wine
- 2 large garlic cloves, chopped
- 2 tablespoons fresh thyme leaves
- 4 cups vegetable broth
- 1 pound cauliflower, broken into florets (5 cups)
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- Sea salt and freshly ground black pepper, to taste
Toppings (Optional)
- Drizzles of full-fat coconut milk
- Sautéed mushrooms
- Croutons
- Toasted pine nuts
- Microgreens or tender thyme leaves
Instructions
- Prepare the vegetables: Heat 2 tablespoons of extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add the chopped leeks, diced celery, and ¼ teaspoon salt, cooking for about 5 minutes while stirring occasionally until softened.
- Sauté mushrooms: Add the chopped cremini mushrooms to the pot and cook for 8 to 10 minutes more, stirring occasionally until the mushrooms are soft and have released their moisture.
- Add aromatics and seasoning: Stir in 2 tablespoons tamari, ¼ cup dry white wine, chopped garlic, and fresh thyme leaves, cooking for 30 seconds to 1 minute until the wine has mostly evaporated.
- Simmer the soup: Pour in 4 cups vegetable broth and add the cauliflower florets. Bring to a simmer uncovered and cook for 20 minutes, or until the cauliflower is very tender.
- Blend the soup: Carefully transfer the soup in batches to a blender. Add 1 teaspoon Dijon mustard and 1 tablespoon balsamic vinegar. Blend until smooth and creamy. If the soup is too thick, add a small amount of water to reach the desired consistency.
- Season and serve: Taste and season with sea salt and freshly ground black pepper as needed. Serve hot, garnished with optional toppings such as coconut milk drizzles, sautéed mushrooms, croutons, toasted pine nuts, or microgreens.
Notes
- Ensure the cauliflower is cooked until very soft to achieve a creamy texture when blended.
- Use gluten-free tamari if you require a gluten-free version.
- The soup is naturally vegan and dairy-free, made creamy by pureed cauliflower.
- White wine can be omitted or replaced with extra broth if preferred.
- Be careful when blending hot soup—blend in batches and vent the blender lid slightly to avoid steam buildup.
- Customize toppings according to your preference to add texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan