Ingredients:
2 heads of cauliflower, steamed
2 tbsp avocado oil
1 onion cut in half and sliced
2 cloves of garlic
1 cup water
1 vegetable stock cube mixed with 3 cups water
Juice of 1 lemon
2 cups mushrooms, sliced (I use white button)
1 cup fresh parsley
½ teaspoon salt and pepper or to taste
Preparation:
Steam cauliflower for 12 minutes until tender.
While cauliflower is steaming, slice and wet sauté the onion and all of the mushrooms until both are browned and tender. Keep adding water as needed when you see the onions and mushrooms sticking to the pan.
When the cauliflower is done, place it in a blender and add in vegetable broth, avocado oil, water, 2 garlic cloves, lemon juice, 1 tbsp of fresh parsley, salt and pepper, and depending on how spicy you want it, either a quarter or half of a raw onion. Blend until smooth and creamy and add salt and pepper as needed.
The soup will be hot because of the steamed cauliflower, but if it does cool down, you can place the whole thing into a pot and heat it up for a few minutes.
Pour the soup into bowls and top with sautéed onions and mushrooms, and a handful of fresh parsley. Sprinkle with extra salt and pepper to taste.
Serve right away and enjoy!
