Cauliflower White Truffle Mushroom Soup

Ingredients

1 head cheddar cauliflower, cut into small pieces

2 portobello mushrooms, diced

6 cups filtered water

3 vegetable bouillon cubes

1 onion, diced

3 garlic cloves, pressed

1 Tbs Earth Balance butter

1 cup vanilla coconut milk

1 Tbs truffle oil

Directions

1. Saute onion with the butter for 5 minutes, until softened

2. Add cauliflower and garlic, saute 3 minutes

3. Add water and bring to a boil, add bouillon cubes, and continue to boil for 10 minutes

4. Meanwhile, saute mushrooms in a separate pan with 1/2 Tbs of truffle oil until browned

5. After the soup is done boiling, puree the soup with an immersion blender until smooth (use caution due to heat)

6. Add coconut milk, remaining truffle oil, and mushrooms to the soup

This soup has an amazing flavor! The broth by itself is satisfying, but I thought it would be nice to add the mushrooms for some meatiness and protein. It came together super quick and I had a bunch leftover for my lunch this week:) I served the soup with some garlic butter bread=so good!