Makes 4 servings
1 teaspoon olive oil
1 medium yellow onion, finely chopped
2 stalks celery, chopped
10 white mushrooms, thinly sliced
1 large head cauliflower, chopped
1 clove garlic, minced
5 cups low-sodium vegetable broth
2 teaspoons sea salt
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon freshly ground white pepper
½ teaspoon dried marjoram
2 scallions, thinly sliced, for garnish
Kids will love this soup’s mild sweetness. What you’ll love? That it gets its body from vitamin-rich cauliflower instead of whole milk or cream.
1. Warm olive oil over medium heat in a large stockpot. Add celery and onion and cook for 10 minutes, stirring occasionally, until translucent.
2. Add mushrooms, cauliflower, and garlic. Stir and cook for another 10 minutes. Add vegetable broth, sea salt, oregano, chili powder, pepper, marjoram and bring to a boil. Reduce heat and simmer for 10 more minutes.
3. Remove from heat and transfer the mixture in batches to a blender. Blend until smooth and creamy, about 1 minute. Serve hot, garnished with scallions.