Creamy dairy free cauliflower soup with sauteed carrots, mushrooms, garlic, and onions. An easy whole30, paleo, and healthy dinner for meal prep!

• 1 medium cauliflower head chopped
• 2 large carrots chopped
• 8 oz brown cirmini mushrooms sliced
• 1/2 large white onion minced
• 4 large garlic cloves minced
• 6 tablespoons olive oil
• 1-2 teaspoons sea salt to taste
• fresh cracked black pepper to taste
• 1 cup spinach optional

• 1 medium cauliflower head chopped
• 2 large carrots chopped
• 8 oz brown cirmini mushrooms sliced
• 1/2 large white onion minced
• 4 large garlic cloves minced
• 6 tablespoons olive oil
• 1-2 teaspoons sea salt to taste
• fresh cracked black pepper to taste
• 1 cup spinach optional

1. In a soup pot saute minced garlic, onion, chopped carrots, and mushrooms with 2 tablespoons olive oil until golden and soft (add water if needed- to keep from sticking to pan).
2. Steam cauliflower in a saucepan with water until soft, then puree in a high speed blender with olive oil, salt, and pepper until smooth (add more or less olive oil, based on the size of your cauliflower head to get the right thick and creamy consistency). Stir pureed cauliflower into sautéed vegetables, add spinach and wilt, then serve!