We had our first touch of fall weather a couple of mornings ago. A very slight coolness first thing in the morning air. Of course, it was gone too quickly and replaced with warmer, rainy, humid weather. But it was enough to say fall is coming or as close as we get to fall here in Florida anyway.
That ever so slight crisp, coolness in the air was enough to put me in the mood for soup and I’ve had this Creamy Vegan Mushroom Spinach Soup on my mind for a little while now. Just waiting for the right time to test it out. So, with the signal of fall’s impending arrival it was time to do it.
I love this soup. It’s creamy yet still light, flavorful, and loaded with veggies. The best kind of soup if you ask me.Cream based soups are usually heavy and loaded with dairy, but not this one. Cauliflower replaces the dairy and lightens the whole soup up. Yes, cauliflower really is one of the most versatile little veggies out there and makes a fantastically light and creamy base for so many delicious, vegan sauces and soups. And because it doesn’t have an overwhelming flavor, it won’t take away from any other flavors.
The mushrooms and spinach are the stars of this soup. To keep the mushrooms prominent in this soup, I sliced them rather than dicing them up. I also made sure the spinach was bountiful and not so small it disappeared among the mushrooms and creamy cauliflower. That’s the truly awful part of those canned soups, the pieces are always so small it’s hard to tell they’re even in there. That’s definitely not the case with this soup.
Overall, I’m very happy with how this soup came out and I hope you give it a try. And if you do try it, I’d love to know what you think. Leave a comment and be sure to snap a picture and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
- 1 medium cauliflower, chopped into even size pieces
- 2 cups plain unsweetened almond milk
- 1 ½ cup vegetable broth I used homemade.
- 8 oz cremini mushrooms, sliced
- 3 cups spinach, roughly chopped
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- ¾ teaspoon salt
- ¼ teaspoon pepper
Add cauliflower, almond milk, vegetable stock, salt, pepper, and onion powder to a sauce pan. Bring to a boil and reduce to a simmer. Continue to simmer until cauliflower pieces are soft, about 15 minutes.
Heat oil in a skillet over medium heat. Add mushrooms and garlic. Add a dash of salt and pepper. Sauté until mushrooms are lightly browned, 5-10 minutes. Add spinach and toss to combine with mushrooms and garlic. Sauté just longer enough to wilt the spinach, about 1-2 minutes.
Pour cauliflower and liquid into blender and blend until very smooth. Return mixture to sauce pan and taste. Add additional salt and pepper if needed.
Add mushrooms and spinach to cauliflower soup and stir to combine. Warm over medium heat if needed. Serve with bread if desired.