Creamy Mushroom Cauliflower Soup

Servings:

Prep Time: 5

Cook Time: 25

Total Time: 30

This creamy mushroom cauliflower soup a big bowl of comfort and flavor. Its big on silky, rich and hearty flavor without the heavy cream!

In a large pot, heat the butter and oil sauté onions for 4 minutes. Stir in garlic for 30 seconds then add in mushrooms and sauté for 5 minutes. Season with salt, pepper, thyme and cayanne pepper to taste. Then sprinkle all in potato starch and mix to coat. Deglaze the pot with the white wine, add in cauliflower, broth, Worcestershire sauce and soy sauce. Bring to a boil, then reduce to a simmer. Cover the pot and cook for 25-30 minutes. At the end taste to adjust any seasonings to your preference.
Remove the pot from heat source and use an emersion blender and blend until smooth and creamy. You can also work in batches and blend this in a blender or food processor.
Optional: garnish with a drizzle of olive oil, fresh herbs, black pepper (and some heavy cream if you're feeling extra!)

Store leftovers in an airtight container in the fridge.
Serve with some crusty pita bread or fresh Italian bread or a grilled cheese sandwich!
If you don't have potato starch, sub in cornstarch, arrowroot powder or tapioca flour. You can also use all purpose flour here but then the recipe will not be gluten free.
If you don't want to use wine, you can sub in more broth.
You can also use low sodium chicken broth but then it wont be vegetarian.
Make sure you use vegan butter or more oil to keep this dish Vegan.
Make sure you use Tamari sauce instead of soy sauce to keep this gluten free.