2 tablespoons extra virgin olive oil, plus more for drizzling
2 cups leeks, chop the white and light green parts only
2 celery stalks, diced
16 oz / 450 gr 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
5 cups cauliflower, broken into florets
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
salt and freshly ground black pepper
Topping options:
Drizzles of full-fat coconut milk
Sauteed mushrooms
Croutons
Instructions
Heat the oil in a large pot or Dutch oven over medium heat. Add the leeks, celery, and ¼ teaspoon of salt and cook for 5 minutes stirring occasionally. Add the mushrooms and cook until they become soft – about 8 to 10 minutes more.
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.
Simmer uncovered for 20 minutes, or until the cauliflower is very soft, then 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 the desired toppings.
