Step 1

Add cauliflower, almond milk, vegetable stock, salt, pepper, and onion powder to a sauce pan. Bring to a boil and reduce to a simmer. Continue to simmer until cauliflower pieces are soft, about 15 minutes.

Step 2

Heat oil in a skillet over medium heat. Add mushrooms and garlic. Add a dash of salt and pepper. Sauté until mushrooms are lightly browned, 5-10 minutes. Add spinach and toss to combine with mushrooms and garlic. Sauté just longer enough to wilt the spinach, about 1-2 minutes.

Step 3

Pour cauliflower and liquid into blender and blend until very smooth. Return mixture to sauce pan and taste. Add additional salt and pepper if needed.

Step 4

Add mushrooms and spinach to cauliflower soup and stir to combine. Warm over medium heat if needed. Serve with bread if desired.