0.25cupDry White Winelike a Sauvignon Blanc (optional)
2leeksonly light green and white parts, rinsed and sliced crosswise
1teaspoonfresh Thyme or dried
4cupsLow-sodium Vegetable Broth
0.5cupUnsweetened Almond Milk
Salt and Pepper to taste
Fresh Parsley for garnishoptional
Vegan Sour Cream for garnishoptional
Slice the mushrooms and leeks and cut the cauliflower into small florets and set aside.
Heat the olive oil in a large stock over medium-high heat. Add the salt and mushrooms and cook for 10 minutes, stirring occasionally. The mushrooms will release their water during this time and the pot should slowly start drying out again after the 10 minutes. Add the leeks, garlic and thyme and cook for 3 minutes (adding the white wine is completely optional but if you ARE using it, add it now as well!). If you'd like, you can take a spoonful of the sauteed mushrooms and leeks and set it aside for garnish later at this time.
Add the cauliflower and vegetable stock to the pot and bring to a boil, reduce heat, cover and simmer for 15 to 20 minutes until cauliflower is cooked.
Add the almond milk and puree the soup using an immersion blender or in batches in a blender until smooth. Season the soup with salt and pepper to taste.
Ladle the soup into bowls and serve with a dollop of vegan sour cream, the reserved sauteed mushrooms and leeks, and some fresh parsley.
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