Vegan - Dairy Free
1 tbs Bragg Extra Virgin Olive Oil
3 cloves of Garlic
1/2 tsp of Bragg Sprinkle Seasoning
1 1/3 cup Yellow Onion
1 cup Celery
6 cup Mushrooms (we used portobello, shiitake, & oyster)
4 cups Vegetable Broth
2 cups Almond Milk
1 cup Cauliflower
1/4 cup Bragg Nutritional Yeast
1/8 cup Tapioca Starch
3 tbsp Filtered Water
2 tsp Bragg Liquid Aminos
1/4 tsp Black Pepper
Parsley & Green Onion to taste
In a large pot on medium heat add olive oil, garlic, and Bragg sprinkle seasoning. Stir until fragrant, then add onion & celery. Let simmer for a few minutes.
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 bowl, whisk together tapioca starch and water, add into soup. Add remaining seasonings and cover. Let simmer for another 10 minutes.
Transfer soup into a blender or an immersion blender and blend soup until smooth
Transfer soup back to pot and garnish with parsley, green onion, and roasted mushrooms. Serve & enjoy!