14.5 ounce container of Trader Joe’s mirepoix
1/2 tbsp chopped garlic
8 ounces sliced white mushrooms
5 ounces sliced shiitake mushrooms
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp thyme
1/4 tsp red pepper flakes (optional)
1 tbsp lemon juice
1/2 head cauliflower (about 310 grams), steamed
1 sheet of nori, cut into pieces using kitchen scissors
1/2 cup nutritional yeast
1 block Mori-Nu lite firm tofu (12.3 ounces)
1 32 ounce container vegetable broth
1/4 cup fresh parsley, chopped
In a medium pot over medium heat, add a 1/4 cup of broth. Saute mirepoix and garlic until translucent. Add 1/2 cup of broth and mushrooms. Continue to cook over medium heat until mushrooms are soft. Add in spices, sea salt, pepper, and lemon juice. Reduce heat to low.
Meanwhile, in a high speed blender, combine nutritional yeast, tofu, nori, and cauliflower. Blend until smooth and creamy. Pour tofu mixture into the pot, stir, and raise heat to medium. Pour in remaining broth and stir to combine.
Bring pot to a boil then cover and reduce heat to medium-low. Cook for 30 minutes.
Remove cover, stir in fresh parsley, and let cool completely before placing in the fridge.
NOTE: I recommend letting this soup sit overnight or at least a few hours to thicken and to let the flavors become more prominent.
Serve with salt and pepper to taste and more fresh parsley if desired.