Creamy Leek, Cauliflower & Italian Oyster Mushroom Soup

Serves: 4-6

Gluten, Grain, Soy Free | Can be made Dairy-Free and/or Vegan

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Ingredients

1lb. oyster mushrooms, chopped

1⁄2 lb. leeks, cleaned and sliced (white + light green parts)

1⁄2 lb. cauliflower florets, trimmed and washed 4-6 cloves garlic, chopped

2 tablespoons olive oil

2 tablespoons butter

1 tablespoon fresh thyme (dried works too) 2 teaspoons sea salt

4 cups vegetable or chicken broth (or 4 cups water + 3 bouillon cubes)

Fresh cracked black pepper, to taste

Directions

1. Heat the butter and olive oil in a large pot over low-medium heat. Add the leeks, cover the pot, and cook 6–8 minutes until soft and translucent (stir halfway).  

2. Stir in garlic and thyme; cook another minute until fragrant. 

3. Toss in your cauliflower florets, sea salt, and stir to coat with the aromatics. Cover and cook for about 5-7 minutes, letting the edges get a little color (stir halfway). 

4. Add the mushrooms, stir, cover and cook 5–7 minutes (stir halfway). 

5. Add broth, raise heat to medium, cover and cook 10-15 minutes, until cauliflower is tender. 

6. Use an immersion blender (or cool slightly and carefully transfer to a blender) and blend until silky smooth. If it’s too thick, add a bit more broth or water. Taste and season with salt and pepper. 

Serve as is, with crusty bread, or grilled cheese.