Ingredients
2 tablespoons olive oil, plus more for drizzling
2 medium leeks, white and light green parts, chopped (2 cups)
2 celery stalks, diced
16 ounces cremini mushrooms, chopped
2 tablespoons tamari
¼ cup dry white wine
2 large garlic cloves, chopped
2 tablespoons fresh thyme leaves
4 cups vegetable broth (my favorite is from Bonafide)
1 pound cauliflower, broken into florets (5 cups)
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
Sea salt and freshly ground black pepper
Topping options
Drizzles of full-fat coconut milk
Sauteed mushrooms
Toasted pine nuts
Microgreens or tender thyme leaves
Preparation
Equipment Needed:
Large pot or Dutch oven
Step 1
Heat the oil in a large pot or Dutch oven over medium heat. Add the leeks, celery, and ¼ teaspoon salt and cook 5 minutes, stirring occasionally. Add the mushrooms and cook until soft, 8 to 10 minutes more.
Step 2
Stir in the tamari, wine, garlic, and thyme and cook for 30 seconds to 1 minute, or until the wine has evaporated. Add the broth and the cauliflower.
Step 3
Simmer uncovered for 20 minutes, or until the cauliflower is very soft. Transfer to a blender, add the mustard and vinegar, and blend until smooth. If your soup is too thick, add a little bit of water to the blender to reach a creamy consistency. Season to taste and serve with desired toppings.