Creamy Vegan Mushroom Spinach Soup
This Creamy Vegan Mushroom Spinach Soup made with cauliflower so it's healthier than traditional dairy based cream soup. Bonus, it's quick & easy to make!
Servings 4 servings
Ingredients
- 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
Instructions
- 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.
