I have been on a soup vibe lately, experimenting with ingredients and flavors. Something about a warm, hearty bowl of goodness brings a wonderful sensation and simple comfort. When you run out of ideas for what to go with that head of cauliflower, try this soup!!. This plant-based soup is packed with Umani. It is simmered slowly to meld all the flavors—perfect for those days when you crave comfort in a bowl.

I found some beautiful assorted organic mushrooms in the local supermarket, so I have used shiitake, enoki, and oyster mushrooms. Use what you have on hand. Did you know that besides being so amazingly flavorful,l mushrooms have all kinds of superpowers and medicinal values. I use mushrooms almost daily in my kitchen to support my gut health, brain health, and immune system.

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If you saute the vegetables you will deepen the flavor so do not skip that part. I have used homemade vegetable broth and some vegan bouillon that I have linked here from Amazon.

I make my Umami seasoning at home with dried Shiitake mushrooms. You can use your favorite seasoning that is readily available on Whole Foods or Trader Joe’s. Alternatively, you can leave it out.

Nutritional yeast is what gives it that deep cheesy flavor, so don’t omit.

Ingredients:

Serves 6-8

1  tbsp olive oil

1 large onion, finely chopped

1/2 head of cauliflower, washed and cut in pieces

3 cups of assorted mushrooms

1 head of garlic cloves chopped

4 cups of vegetable broth

1/2 tsp ground black pepper

2 vegan bouillon cubes

1 tbsp Umami powder

2 tbsp nutritional yeast

1 tbsp light miso

1/4 cup cashews soaked

Salt to taste

Instructions:

    1.        Sauté the Onions

In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring frequently, for 10 minutes until softened and golden. The process is the same if you are not using oil, just use splashes of water if onions start to stick

        2.        Build the Base

Add the garlic, to the pot with the onions, cooking until the garlic is fragrant, about 1-2 minutes. Add the cauliflower and mushrooms and saute for another 3-4 minutes so the veggies can caramelize and build flavor.

        3.        Add the Broth

Add the broth, bullion and umani seasoning. Bring the mixture to a boil. Then reduce the heat to low and simmer for about 15 minutes. Allow the vegetables to soften during this time.

        4.        Add the remaining ingredients

Add the cashews, black pepper and nutritional yeast.  Simmer for another 5 minutes and finally add the miso and turn off the heat. Taste and season with salt and pepper as needed

    5.        Blend , garnish and serve

Blend with a hand blender. Preferably, use a high-speed blender for a smoother finish. Ladle into bowls. Top with garnish of your choice. I used some sunflower seeds and sprouts, and crushed chili flakes