Ingredients:
- 1 tablespoon canola oil or 1 tablespoon soy margarine
- 1 cup chopped onion
- 2 -4 cloves garlic, minced
- 1 head cauliflower, chopped into 2 " chunks
- 2 medium potatoes, peeled and diced
- 4 cups of vegetable broth
- 2 teaspoons salt free herb and spice seasoning mix
- 1 teaspoon ground coriander
- 1 cup canned great northern bean, drained and rinsed
- salt and pepper
Garnishes(choose any 2-3 of the following)
- 1 cup steamed finely chopped broccoli floret
- 1 cup steamed chopped escarole or 1 cup kale
- 3/4 cup steamed fresh green peas
- 1 large red bell pepper, steamed,cut into strips (from 1 large pepper)
- 1/2 cup chopped fresh herb (such as a combination of parsley, dill, chives and oregano)
Directions:
- 1Heat the oil or margarine in a soup pot and add the onion and garlic.
- 2Saute over medium heat until the onion is golden, about 10 minutes.
- 3Add the cauliflower, potatoes, water (with vegetable bouillon cubes already mixed in), and seasonings.
- 4There should be enough broth to cover all but about an inch of the veggies.
- 5Bring to a simmer, then simmer gently covered until the veggies are tender, about 25 minutes.
- 6Remove from the heat Transfer the vegetables from the soup pot to a food processor or blender and puree in batches until smooth.
- 7Puree about half of the beans with each of the two batches of vegetables.
- 8Transfer the puree back into the soup pot, stirring it back into whatever liquid remained.
- 9Let the soup stand for 1-2 hours before serving, then heat through as needed.
- 10Ladle into soup bowls and garnish the tops with 2-3 garnishes.
Read more: http://www.food.com/recipe/cream-of-cauliflower-soup-vegan-23850#ixzz1ZfTN9u71