- 2 heads of cauliflower
- 16 oz. of mushrooms
- 1/2 cup of chopped onion
- 5 cloves of chopped garlic
- 2 fresh chopped jalapenos
- 3/4 cup of chopped onions
- 3 vegetable bouillon cubes
- 32 ounces of water
- 1 cup of almond milk
- 2 tbsp. of olive oil
- Fresh cilantro (optional)
Step 1: Pour 32 ounces of water into a pot along with the vegetable bouillon cubes and boil the water.
Step 2: Cut the heads of cauliflower into florets and pour the florets along with the mushrooms into the pot of boiling water for 15-25 minutes until the vegetables become tender.
Step 3: Saute the chopped jalapenos, onions, and garlic in 2 tbsp. of olive oil for 5-7 minutes.
Step 4: Drain the water from the mushrooms and cauliflower florets.
Step 5: Pour the drained cauliflower, mushrooms, and sauteed vegetables into a blender along with the 1 cup of almond milk. Puree the contents of the blender until it reaches a smooth consistency.
Step 6: Pour the contents of the blender back into the pot and stir for an additional 5 minutes on medium heat.
Step 7: Scoop the soup into a bowl, garnish with fresh cilantro on top, and enjoy!