1 head cauliflower (cut into florets)
salt and pepper to taste
2 leeks, thinly sliced
1/2 large yellow onion
4 cloves garlic, chopped
1 pound of mushrooms (bella, button or cremini)
2 teaspoon thyme, chopped
4 cups vegetable broth
1/2 teaspoon cumin
3/4 cup unsweetened almond milk
- Preheat oven to 400F.
- Cut the cauliflower into little florets and toss with olive oil, salt and pepper. Arrange the florets on a baking sheet in a single layer and place in oven to roast for 30 minutes.
- Heat olive oil in large sauce pan and add the whites of the leeks. Saute for 3 minutes
- Add the onion and continue to saute until tender (3-5 minutes).
- Add the garlic and saute for a minute or so. Be sure it doesn’t burn!
- Add the light green part of the leeks (the dark green part you can toss- and yes, it is like half of the leek). Saute until tender, about 5 minutes.
- Add the mushrooms and chopped thyme. Saute until the mushrooms are tender, about 10-15 minutes.
- Stir in the roasted cauliflower and add 3 cups of the vegetable broth. Bring to a boil, reduce the heat and cover. Allow the ingredients to simmer for 30 minutes.
- Season with kosher salt and ground pepper. Add cumin.
- Puree the soup until it reaches your desired consistency with a stick blender. Or, transfer the soup to a blender and blend until smooth. Transfer the soup back to the pot.
- Stir in the remaining vegetable broth and almond milk (*Add slowly so you can decide how thick you want it. If you add it all at once it may end up being too thin. Oftentimes, the recipe doesn’t need the full amount of broth/milk recommended. Be sure you decide for yourself how thick you want it and go from there!)
- Add additional seasoning to taste. Return to a boil and remove from heat.
- Serve with some chopped thyme on top! And, wait until you heat up the remainders the next day – it’s even better! Enjoy!
* This recipe was adapted from the lovely Closet Cooking blog. Additions were made, as well as substitutions, to make it wholly and wonderfully vegan.