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
- 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!
