Creamy Mushroom Soup with Cauliflower

Ingredients

• 3 tablespoons olive oil, (extra virgin)
• 3 stalks celery
• 2 medium leeks, (white and green parts only)
• 1/4 teaspoon sea salt
• 1 pound cremini mushrooms
• 3 tablespoons tamari, (gluten-free)
• 2 cloves garlic
• 2 tablespoons fresh thyme leaves
• 4 cups vegetable broth
• 1 pound cauliflower, (about 1/2 large head)
• 2 tablespoons lemon juice, (freshly squeezed)
• sea salt and pepper, (to taste)

Instructions

1. 1

   Start by preparing all the ingredients. Wash and thinly slice the leeks, dice the celery, slice the mushrooms, coarsely chop the garlic and remove the thyme leaves from their stems.

2. 2

   Heat oil in a heavy-bottomed Dutch oven or soup pot over medium-high heat.. Add the celery and leeks with 1/4 teaspoon salt and sauté until softened, but not browned.

3. 3

   Add the mushrooms and cook until they have released their liquid, about 10 minutes.

4. 4

   Add the tamari, garlic and thyme and cook for 2 minutes until the garlic has softened.

5. 5

   Next add the vegetable broth and cauliflower florets. Turn the heat to simmer and cook uncovered until the cauliflower has completely softened.

6. 6

   Add a generous squeeze of freshly squeezed lemon juice, taste and add sea salt and pepper if necessary.

7. 7

   If you prefer a thinner soup, add a little water until you've reached the desired consistency.

8. 8

   Blend in batch until smooth. Stir all together, then serve hot with crunchy croutons, toasted pumpkin seeds or pine nuts or any of the suggested toppings in the post.