Guest guest Posted September 18, 2001 Report Share Posted September 18, 2001 Creamy Cauliflower Soup Source: Jackie B. 1 Tbsp. vegetable oil 4 cups chopped cauliflower 1 cup chopped onions 1 cup celery2 1/2 cups water 2 teaspoons instant vegetable broth mix (or chicken-style seasoning)1 small bay leaf 1/4 tsp. salt1/8 tsp. pepper 1/8 tsp. dried basil1/8 tsp. dried tarragon 1-1/2 cups rich soy milk Heat oil in a large saucepan over medium heat. Add cauliflower, onions, and celery. Cook 15 minutes, stirring frequently. Add small amount of water, a little at a time, if necessary to keep vegetables from sticking. (This is in addition to the water called for.) Add 2 1/2 cups water and remaining ingredients, except soy milk. Bring mixture to a boil, cover , reduce heat to low, and simmer 20 minutes, or until vegetables are very tender. Remove and discard bay leaf. Place about 2/3 of the vegetables in a blender container. Blend until smooth, adding a little of the soup liquid if necessary. Return blended mixture to saucepan. Add milk and heat through. (Do not boil) Makes 6 servings. ***My family likes to add raw cashews that have been lightly roasted to this recipe. Blend with other ingredients. You may need to add a bit more liquid to the recipe (soy milk). ~ Pray for Peace ~ http://www.Christian-Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
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