1 tbs of Bragg Extra Virgin Olive Oil
3 cloves of garlic
1/2 tsp of Bragg Sprinkle
1 1/3 cup of yellow onion
1 cup of celery
6 cups of mushrooms (we used portobello, shittake, and oyster)
4 cups of vegetable broth
2 cups of almond milk
1 cup of cauliflower
1/4 cup of Bragg Nutritional Yeast
1/8 cup of tapioca starch
3 tbs of filtered water
2 tsp of Bragg Liquid Aminos
1/4 tsp of black pepper
In a large pot on medium heat add olive oil, garlic, and sprinkles. Stir until fragrant, then add onion and celery. Stir well and let simmer for a few minutes.
Next add mushrooms, vegetable broth, nut milk, cauliflower, and nutritional yeast. Stir well and lower heat to medium low, cover, and let simmer for 30 minutes, stirring occasionally.
In a small glass combine tapioca starch and filtered water. Whisk well with a fork and add into soup. Add remaining seasonings and cover. Let simmer for another 10 minutes.
Once time is up transfer soup into a blender and blend soup until smooth (you can also use an immersion blender as well).
Transfer soup back to back pot. Garnish with parsley, green onion, and roasted mushrooms. Serve and enjoy!