Cauli'shroom Soup

Today was definitely a soup kind of day.  I love cauliflower soup and wanted to try to add mushrooms to it, so this is what I came up with.  I paired the soup with a baked sweet potato. It's so funny that it takes longer to bake the sweet po than the entire cooking process of the soup! They were such a good pair, and filled me up!  I love a 100% veggie dinners.

Cauli'shroom Soup

This recipe is:

Gluten-Free

Dairy-Free

Paleo

Whole30 approved

Veggie/Vegan

Whatcha need:

1 head cauliflower, cut up

12 oz sliced mushrooms (1.5 cartons from safeway, or about 4 cups)

6-8 garlic cloves (or 1 tbs of pre crushed garlic)

1 tsp salt

1 tsp black pepper

2 tbs. olive oil

1 large chopped onion

1 tbs. thyme

4 c organic vegetable broth

1/2 c light canned coconut milk

Here's how:

Heat 1 tbsp olive oil in pot, add garlic and onions.

Cook until the onions are translucent but not browned, about 5 minutes.

Add mushrooms, cook for another few minutes, until soft.

Add cauliflower, broth, and thyme.

Bring to a boil and cook for 20 minutes. 

Puree soup with an processor until smooth-ish (sometimes I like it with a little bit of texture).

Retun to the pot, add coconut milk, stir and heat.

Season to taste with salt and pepper, and allow to simmer for another 10-15 minutes.

Garnish with crumbled bacon and minced green onions, if you want.