This recipe is going to become high on my comfort food list… it turned out super yum!
I used “Umami Salt” for this recipe from Creston’s very own Iron Skillet Spicery. Look for them on instagram @42things or facebook @ironskilletbyjo. This spice packet has Himalayan Pink Salt, thyme, pepper, porcini mushroom, and red pepper flakes… so if you live very far away and are unable to purchase “Umami Salt” then just substitute by adding some similar spices.
2 cups chopped cauliflower
2 medium carrots chopped
1 zucchini chopped
2 cloves of garlic chopped
1 onion sliced
15 Crimini Mushrooms approximately, sliced
1 Can coconut cream
1 carton or 4 cups of veggie broth
1/2 tsp “Umami Salt”
Saute all the veggies starting with the onions until soft. Save half of the sauted mushrooms for garnishing the soup. Blend the veggies and remaining mushrooms in a blender with the broth and the cream. Add extra sea salt and pepper to taste.