Creamy Coconut Corn Soup With Baobab
[Vegan]

1. In a medium pot, heat a 1/2 cup vegetable broth, then add celery and onions. Cook over medium heat until translucent.
2. Add the garlic and cook until fragrant, about 3 minutes.
3. Add the remaining ingredients except for the cilantro and coconut, and 3 1/2 cups broth.
4. Bring to a boil, then simmer for 25-30 minutes, or until the cauliflower can easily be broken with a fork. While simmering, cook the mushrooms.
5. Once cooked, remove from heat and allow it to cool for 15-20 minutes.
6. Discard the bay leaf, and reserve a couple of tablespoons of cooked corn if possible, for garnish.
7. Carefully pour into a blender, along with the coconut, baobab powder, 1 cup of broth, and process until smooth. Add in the remaining 1/2 cup of broth, if desired.
8. Pour back into the pot and stir in cilantro. Adjust seasonings to taste.

To Make the Mushrooms:

1. Add all of the ingredients to a pan, starting with 2 tbsp broth, and cook over medium heat.
2. Constantly stir to prevent burning, until the mushrooms are cooked down to about 2/3-1/2 of their size, adding liquid as needed.

To Assemble the Soup:

1. Add to a bowl, and top with mushrooms, corn, coconut, herbs of choice, and lime juice.
2. Serve cold or warm.