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Parve
Easy
10 Servings
Allergens 
No Allergens specified
1 h, 50 m
Diets
Soups are a great way to help you stay hydrated, especially in the winter. They contain lots of liquid and, of course, salt! That’s what makes them so great for retaining hydration. Veggies themselves contain water, too, plus fiber and low-glycemic carbohydrates. This soup is one of my latest favorites.
3 tablespoons oil
1 large onion, diced
3 leeks, sliced into rings
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
2 pounds (900 grams) Beleaf Frozen Cauliflower
3 large yellow squash, peeled and cut in chunks
water, to almost cover
1 tablespoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
2 pounds (900 grams) button mushrooms, cut into quarters
2 tablespoons Gefen Olive Oil
3 tablespoons coconut aminos
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
2 cubes Gefen Frozen Parsley, or 2 tablespoons minced fresh parsley
3/4 teaspoon salt (or to taste)
Heat oil in a soup pot over medium flame.
Add onion and leeks and sauté for 15–20 minutes until soft and opaque. Add garlic and sauté for about three minutes until fragrant.
Add cauliflower, squash, salt, and pepper. Add water until liquid reaches just until one inch (two centimeters) below the top of the vegetables. Bring to a boil, then reduce heat, cover, and simmer for one hour, stirring occasionally.
Blend soup with an immersion blender until puréed. If the soup is too thick, add a little boiling water. If it’s too thin, simmer uncovered for a few minutes to thicken.
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Grease a baking sheet and throw on all ingredients.
Toss to cover and bake for 15 minutes, or until starting to crisp.
Garnish the soup with mushroom croutons just before serving.
Styling and Photography by Chavi Feldman
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