Low Salt Cauliflower Soup with Mushrooms, Cumin & Truffle Oil | Low Salt Kitchen

Ingredients

• 2 heads cauliflower or about 6 cups, cut into florets (reserving 1 cup of florets)
• 3 tablespoons unsalted butter
• 1 leek sliced into 1” pieces
• 1 onion halved and sliced thin
• ½ teaspoon no-salt substitute*
• 1 teaspoon freshly ground black pepper
• 4 ½ cups water
• 1 teaspoon sherry vinegar ‍
• Cumin Cauliflower & Mushroom Topping ‍
• 1 cup cauliflower florets
• 8 ounces baby portobello sliced
• 2 teaspoons cumin powder
• ¾ teaspoon no-salt substitute*
• 2 teaspoons white truffle oil
• Optional Additional Topping - Maple Toasted Chickpeas ‍
• 1 (15oz) can of no-salt added chickpeas
• 1 1/2 tablespoons maple syrup
• 1 tablespoon light brown sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon no-salt substitute*
• Optional Additional Topping - Crispy Leeks ‍
• 1/2 cup top dark green section of leek cut into ¼” slices
• 1 tablespoon unsalted butter
• ‍ *Some commons brands of salt substitutes are Nu-Salt, NoSalt, and Morton’s Salt Substitute found at your local grocery store.