Vegan Cauliflower and Leeks Soup with Wild Mushrooms

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  

  1. 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.  
  2. 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.

https://behealthynyc.com/vegan-cauliflower-and-leeks-soup-with-wild-mushrooms

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.  

Vegan Cauliflower and Leeks Soup with Wild Mushrooms

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

Course Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

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

  1. Slice the leeks and put them in a bowl of water, rub them thoroughly to remove all dirt it may have.
  2. 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.
  3. Add the cauliflower and broth. Cover the pot, lower the heat and let it simmer for 15 minutes or until the cauliflower is soft.
  4. Using an immersion blender (or a blender) puree the soup until smooth.
  5. Serve topped with the wild mushrooms and a drizzle of extra virgin olive oil.

Cooking the mushrooms:

  1. While the soup is simmering, start cooking the mushrooms.
  2. 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.
  3. Add the herbs and cook for a couple of minutes. Season with salt and pepper to taste.

 

This vegan cauliflower and leeks soup with wild mushrooms makes an excellent starter or a light dinner. It is delicious and low-calorie.

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