1 onion, diced
3 cloves garlic, diced
1 head cauliflower, washed and separated by florets
4+ cups vegetable broth
¼-cup of soy milk, milk, or cream
2 cups thinly sliced shiitake mushrooms
Saute the onion and garlic about 5 minutes, until soft, in a bit of olive oil. Add the cauliflower and broth (add water or more broth as needed) and the milk. Bring to a boil, and then simmer, half-covered for about 20 minutes until cauliflower is tender. Remove from heat, and puree. Meanwhile, saute the mushrooms until soft. Add to soup after it is pureed, and add salt and pepper to taste.
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