This recipe is simpler then easy.

Steam 1/2 head of organic cauliflower along with 1 medium sized leek. When done let cool. Blend with cashew milk (my fav is #elmhurst, 2 ingredients- water and cashews). Add onion powder, salt, pepper and garlic powder to taste. Place in a pot and let cook/simmer for 10 minutes. In the meantime sauté your mushrooms (I used oyster, you can use any variety) in a tiny bit of avocado oil for about three minutes, add in your pine nuts for another minute or two, just to get them toasted.

Put some of the soup in a bowl top with the mushrooms and pinenuts and voilà! I added some dill for extra flair! Quick and delish!!!