Vegan Cauliflower and Leeks Soup with Wild Mushrooms
Cauliflower and Leeks Soup with Wild Mushrooms
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 leeks, thinly sliced and well washed
- 1 big head cauliflower (about 4 to 5 cups), cut into chunks
- 2 tablespoons minced garlic
- 5 cups vegetable broth, or water
- sea salt and pepper to taste
For the wild mushrooms
- 1 tablespoon extra virgin olive oil
- 1 teaspoon mixed herbs such as thyme, sage, rosemary, oregano (fresh or dried)
- 4 cups mixed mushrooms (baby Bella, cremini, shiitake, porcini, oyster), sliced
- 1 shallot, thinly sliced
- 1 tablespoon garlic, minced
- 1/4 cup dry white wine
- sea salt and pepper to taste
Instructions
- Slice the leeks and put them in a bowl of water, rub them thoroughly to remove all dirt it may have. In a large pot over medium heat, add the oil and leeks and cook about 5 minutes, add the garlic and cook for a couple of minutes.
- Add the cauliflower and broth. Cover the pot, lower the heat and let it simmer for 15 minutes or until the cauliflower is soft. Using an immersion blender (or a blender) puree the soup until smooth. Serve topped with the wild mushrooms and a drizzle of extra virgin olive oil.
Cooking the mushrooms:
While the soup is simmering, start cooking the mushrooms. In a saucepan over medium heat add the shallots, cook a couple of minutes and add the mushrooms. Cook for 8 to 10 minutes, add garlic and wine and cook until the liquid evaporates. Add the herbs and cook for a couple of minutes. Season with salt and pepper to taste.
When I need a low-carb and low-calorie dinner this is the soup for me! Especially in the cold months; its smooth texture and high fiber content satisfy my hunger and taste buds.
This delicious and elegant vegan cauliflower and leeks soup topped with wild mushroom is perfect as a first course or a light dinner.
The wild mushrooms add extra flavor and texture, and so much beauty to this already beautiful soup!
I love this soup any time of year, especially when I don’t have time to cook as it takes less than 30 minutes to make.
Cauliflower and Leeks Soup with Wild Mushrooms
Ingredients
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 leeks thinly sliced and well washed
- 1 big head cauliflower about 4 to 5 cups, cut into chunks
- 2 tablespoons minced garlic
- 5 cups vegetable broth or water
- salt and pepper to taste
For the wild mushrooms
- 1 tablespoon extra virgin olive oil
- 4 cups mixed mushrooms baby Bella, cremini, shiitake, porcini, oyster, sliced
- 1 teaspoon mixed herbs such as thyme sage. rosemary, oregano (fresh or dried)
- 1 shallot thinly sliced
- 1 tablespoon garlic minced
- 1/4 cup dry white wine
- salt and pepper to taste
Instructions
Instructions
-
Slice the leeks and put them in a bowl of water, rub them thoroughly to remove all dirt it may have.
-
In a large pot over medium heat, add the oil and leeks and cook about 5 minutes, add the garlic and cook for a couple of minutes.
-
Add the cauliflower and broth. Cover the pot, lower the heat and let it simmer for 15 minutes or until the cauliflower is soft.
-
Using an immersion blender (or a blender) puree the soup until smooth.
-
Serve topped with the wild mushrooms and a drizzle of extra virgin olive oil.
Cooking the mushrooms:
-
While the soup is simmering, start cooking the mushrooms.
-
In a saucepan over medium heat add the shallots, cook a couple of minutes and add the mushrooms. Cook for 8 to 10 minutes, add garlic and wine and cook until the liquid evaporates.
-
Add the herbs and cook for a couple of minutes. Season with salt and pepper to taste.
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