Cauliflower soup (vagan and delish)

Ingredients:

Servings:

  6   6

6

Units: US | Metric

• 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:

1. 1
   Heat the oil or margarine in a soup pot and add the onion and garlic.
2. 2
   Saute over medium heat until the onion is golden, about 10 minutes.
3. 3
   Add the cauliflower, potatoes, water (with vegetable bouillon cubes already mixed in), and seasonings.
4. 4
   There should be enough broth to cover all but about an inch of the veggies.
5. 5
   Bring to a simmer, then simmer gently covered until the veggies are tender, about 25 minutes.
6. 6
   Remove from the heat Transfer the vegetables from the soup pot to a food processor or blender and puree in batches until smooth.
7. 7
   Puree about half of the beans with each of the two batches of vegetables.
8. 8
   Transfer the puree back into the soup pot, stirring it back into whatever liquid remained.
9. 9
   Let the soup stand for 1-2 hours before serving, then heat through as needed.
10. 10
    Ladle 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