Vegan and Grain-free Cream of Mushroom Soup

Vegan and Grain-free Cream of Mushroom Soup

This mushroom soup recipe is gluten- free, dairy-free and suitable for Keto and Paleo diets. Warm up with this creamy mushroom soup (without the cream)

  • 2 cups cauliflower florets
  • 1 ⅔ cup unsweetened original almond milk
  • 1 teaspoon onion powder
  • ¼ teaspoon Himalayan rock salt
  • Freshly ground pepper (to taste)
  • ½ teaspoon extra-virgin olive oil
  • 1 ½ cups diced white mushrooms
  • ½ yellow onion (diced)
  1. Place cauliflower, milk, onion powder, salt and pepper in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened. Then, puree using your Omniblend.
  2. Meanwhile, add oil, mushrooms and onion to a medium-sized saucepan. Heat over high heat until onions are translucent and beginning to brown, about 8 minutes.
  3. Add pureed cauliflower mixture to sauteed mushrooms. Bring to a boil, cover and simmer for 10 minutes, until thickened.
  4. Serve immediately.

Recipe adapted from

Main Course, Soup



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