Ingredient

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 medium leeks, white and light green parts, chopped (2 cups)
• 2 celery stalks, diced
• 16 ounces cremini mushrooms, chopped
• 2 tablespoons tamari
• ¼ cup dry white wine
• 2 large garlic cloves, chopped
• 2 tablespoons fresh thyme leaves
• 4 cups vegetable broth
• 1 pound cauliflower, broken into florets (5 cups)
• 1 teaspoon Dijon mustard
• 1 tablespoon balsamic vinegar
• Sea salt and freshly ground black pepper
• Drizzles of full-fat coconut milk
• Sautéed Mushrooms
• Croutons
• Toasted pine nuts
• Microgreens or tender thyme leaves

Direction

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the leeks, celery, and ¼ teaspoon salt and cook 5 minutes, stirring occasionally. Add the mushrooms and cook until soft, 8 to 10 minutes more.
2. Stir in the tamari, wine, garlic, and thyme and cook for 30 seconds to 1 minute, or until the wine has evaporated. Add the broth and the cauliflower.
3. Simmer uncovered for 20 minutes, or until the cauliflower is very soft. Transfer to a blender, add the mustard and vinegar, and blend until smooth. If your soup is too thick, add a little bit of water to the blender to reach a creamy consistency. Season to taste and serve with desired toppings.