Prepare the Cauliflower Puree: Combine the cauliflower florets with the liquid, onion powder, salt and pepper. Bring the mixture to a boil, then lower the heat and simmer until the florets are very tender, about 10-12 minutes. Then puree the mixture either with an immersion blender or a food processor.

For the Mushrooms: In the meantime, heat 1tsp oil in a sauce pan; add onion, finely chopped mushrooms, dried thyme and garlic cloves, saute till onions start turning lightly golden around the edges and the mushrooms are completely cooked through, about 8-10 minutes

Add the cauliflower puree to the mushroom mixture. Bring to a boil, lower the heat and simmer for 10 minutes for the flavors to mingle and soup to thicken. Serve warm!!