Vegan Cauliflower Mushroom Soup 


  • 2 heads of cauliflower
  • 16 oz. of mushrooms
  • 1/2 cup of chopped onion
  • 5 cloves of chopped garlic
  • 2 fresh chopped jalapenos
  • 3/4 cup of chopped onions
  • 3 vegetable bouillon cubes 
  • 32 ounces of water
  • 1 cup of almond milk
  • 2 tbsp. of olive oil
  • Fresh cilantro (optional) 

Step 1: Pour 32 ounces of water into a pot along with the vegetable bouillon cubes and boil the water. 

Step 2: Cut the heads of cauliflower into florets and pour the florets along with the mushrooms into the pot of boiling water for 15-25 minutes until the vegetables become tender. 

Step 3: Saute the chopped jalapenos, onions, and garlic in 2 tbsp. of olive oil for 5-7 minutes. 

Step 4: Drain the water from the mushrooms and cauliflower florets. 

Step 5: Pour the drained cauliflower, mushrooms, and sauteed vegetables into a blender along with the 1 cup of almond milk. Puree the contents of the blender until it reaches a smooth consistency. 

Step 6: Pour the contents of the blender back into the pot and stir for an additional 5 minutes on medium heat. 

Step 7: Scoop the soup into a bowl, garnish with fresh cilantro on top, and enjoy! 

Author: Silhöuette Magazine

Silhöuette Magazine is a premier online lifestyle and empowerment magazine founded by Bianca Baymon, also known as B. Janai of, where people can go to be uplifted, informed, and updated on the latest on trending topics in the news, health, beauty, and so much more! We love to hear from our readers! Stay in touch with us on Twitter and Instagram. You can also send a personal message by completing the form below! You will receive a response from

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.