Ingredients
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
Parsley
Green onion
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
Once time is up transfer soup into a blender and blend soup until smooth (you can also use an immersion blender as well).
STEP 5
Transfer soup back to back pot. Garnish with parsley, green onion, and roasted mushrooms. Serve and enjoy!