Vegan cream of mushroom soup

200 cals, 9p, 14c, 11f (per meal)

Scale to:

2 cup chopped (1/2" pieces) (214g)

2 cup(s) (480mL)

2 tsp (5g)

4 dash (3g)

1 tsp (5mL)

1 1/2 cup, pieces or slices (105g)

1 clove (3g)

1 tsp, ground (2g)

1/2 small (35g)

In a small saucepan, heat the cauliflower, almond milk, onion powder, salt, and pepper. Bring to a boil.

Once boiling, reduce heat, and continue cooking for 8 minutes.

Blend the cauliflower mixture with a food processor, blender or immersion blender.

In a deep pan, add the oil, mushrooms, onion and garlic and cook over medium heat until onions soften, about 10 minutes.

Add cauliflower mixture to the mushrooms, cover, and bring to a boil. Let simmer for 10 minutes. Serve.