Ingredients:

• 1 cup chopped yellow onion (approx. 2 small onions)
• 1 ½ c. chopped carrots (approx. 6-7 small carrots)
• 2 cups chopped celery (approx. 5 stalks)
• 2 cups chopped green cabbage (approx. 1/3 large cabbage)
• 1 cup chopped leeks (white bottom part only)
• 1 cup sliced mushrooms (shitake preferred)
• 10 cups chopped cauliflower (florets only; approx. 2 medium cauliflowers)
• 1 tbsp. salt
• 1 tsp. black pepper
• 2 tbsp. expeller pressed canola oil
• 2-3 tbs. Health Best vegetarian low sodium chicken broth powder or 2 tbs. organic Better Than Boullion Vegetable Base Soup paste

• 1 tbsp. expeller pressed canola oil over medium heat
• Add onions. Saute 5 minutes.
• Add chopped cauliflower florets.
• Saute 10 minutes, stirring constantly.

• Warm 1 tbsp. expeller pressed canola oil over medium heat.
• Add vegetables one at a time.
• Saute 10-15 minutes.
• Add 10 cups of water.
• When water boils, add 2 tsp. vegetable base broth
• Simmer 10 minutes.
• Pour vegetable broth through a strainer into cauliflower and onion pot.
• Set vegetables aside.
• Using a hand mixer, puree cauliflower in broth.
• Add vegetables to cauliflower puree.
• Add 1 tbsp. salt and 1 tsp. black pepper.
• Simmer 30 minutes.