Vegan cream of mushroom soup
Vegan cream of mushroom soup
200 cals, 9p, 14c, 11f (per meal)
  • Cauliflower
    2 cup chopped (1/2" pieces) (214g)
  • Almond milk
    2 cup (473mL)
  • Onion powder
    2 tsp (5g)
  • Salt
    4 dash (3g)
  • Oil
    1 tsp (5mL)
  • Mushrooms, diced
    1 1/2 cup, pieces or slices (105g)
  • Garlic, diced
    1 clove (3g)
  • Black pepper
    1 tsp, ground (2g)
  • Onion, diced
    1/2 small (35g)
  • 1
    In a small saucepan, heat the cauliflower, almond milk, onion powder, salt, and pepper. Bring to a boil.
    2
    Once boiling, reduce heat, and continue cooking for 8 minutes.
    3
    Blend the cauliflower mixture with a food processor, blender or immersion blender.
    4
    In a deep pan, add the oil, mushrooms, onion and garlic and cook over medium heat until onions soften, about 10 minutes.
    5
    Add cauliflower mixture to the mushrooms, cover, and bring to a boil. Let simmer for 10 minutes. Serve.
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