Cream of mushroom soup that is so creamy, rich, and satisfying that you would never guess is vegan, starch-free, and nut-free. It's one of those amazing meals that exploits all of the comforting elements of food.
Cut cauliflower into florets. Place the cauliflower, almond milk, and vegetable broth into a medium saucepan. Cover and bring to a boil over medium heat. Reduce to heat and simmer for about 5-10 minutes, until tender. Then, puree using an immersion blender or blender.
Meanwhile, warm olive oil in a large pot over medium-low heat. Add diced onions and minced garlic and saute for 5-8 minutes, until translucent and fragrant.
Store leftover soup covered in the refrigerator for 3-4 days.
For longer term storage, freeze in an airtight container for up to 3 months. The easiest way to reheat frozen soup is to remove it from the freezer and place it in the refrigerator 24 hours before reheating to thaw slightly. Reheat on a stovetop, adding extra 1/4 cup (60 ml) water/broth at a time if too thick.
*You can use any plant-based milk you like. Other than unsweetened almond milk, I also like to use unsweetened cashew milk or unsweetened hemp seed milk.
**You can substitute the wine for 1-2 Tbsp./15-30 ml apple cider vinegar or lemon juice.