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Creamy Cauliflower Soup (Vegan) Recipe
Serves : 4
28 oz vegetable broth
1 large head cauliflower -- washed and sliced *see note
1 med potato -- peeled and diced
1 med onion -- diced
2 tsp vegetarian bouillon
1 cup plain soy milk
1/4 tsp nutmeg
salt and white pepper -- to taste
Combine vegetables, broth and bouillon in a large pot. Bring to a boil and then reduce to simmer. Cook until the vegetables are soft (20-30 minutes).
Puree (in blender, food processor, or with hand-held blender). (I pureed about 2/3 of it totally, and the other 1/3 I just "pulsed" in the blender so it was left a bit chunky.) Return to pan, add remaining ingredients and heat to desired serving temperature.
Note: I didn't have quite a whole head of cauli on hand, so after careful tasting and sniffing, decided that turnip would go fine with cauliflower. I just diced up oh maybe 1/2 c of turnip to replace the 1/4 head of cauli that was missing. It gave the soup a little bite, but was not so much that my root-vegetable-fearing boyfriend noticed anything amiss! Good way to sneak 'em in there...
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