Cream of Roasted Cauliflower and Mushroom Soup
1 head romanesco cauliflower (or conventional cauliflower is fine!)
1 1/2 cups cremini mushrooms
1/4 red onion--diced
1 clove garlic--minced
1 tablespoon Earth Balance (or margarine/butter)
2 tablespoons white wine
~3/4 cup vegetable broth
~1 cup unsweetened, unflavored almond milk
parsley for garnish
*Preheat oven to 375 degrees F. Cut cauliflower into florets. Add to baking dish. Sprinkle with salt and pepper. Drizzle with olive oil. Roast until tender (~25-35 minutes), turning 1-2 times. Set aside.
*Chop onion, slice mushroom, mince garlic. Heat 1-2 tablespoons olive oil and Earth Balance in large frying pan. Add onions and mushrooms. Saute over medium heat for ~5 minutes. Add garlic. Saute until soft. Set aside.
*Once cauliflower is tender and cooled for 5 minutes, add to a blender. Add 1/3 of the mushroom mixture to the blender. Blend. Add vegetable broth and almond milk. Blend. Adjust seasoning and add more almond milk to create desired texture (optional). Stir in remaining mushroom/onion/garlic mixture. Serve warm. Garnish with fresh parsley.