*Prep time: 5 mins *Cook Time: 40 minutes *Serves: 4-6
It has made its way into my permanent recipe collection.
Ingredients
1 1/2 tablespoon Smart Balance Light Margarine
1 Cup Leek, chopped
1/2 Cup Celery, chopped
3 Cloves Garlic, chopped
4 Cups Cauliflower Florets
(about 1 small cauliflower)
3 Cups Water
1 1/2 Squares Rapunzel Vegan Vegetable Bullion
(you can use any brand of vegetable bullion you like, but this brand is my personal favorite. You can get it at Wholefoods)
1/2 cup Light Original Soy Milk
1/4 tsp Salt
1/8 tsp White Pepper
Chives, for garnish
Step 1: Melt butter in a large stockpot. Add leeks, celery and garlic. Saute 10 minutes, stirring regularly to keep veggies from browning.
Step 2: Add cauliflower and saute another 2 mins.
Step 3: Add water and bullion. Bring to a boil and stir until the bullion is dissolved. Reduce heat and simmer 20 minutes.
Step 4: Puree in a blender and pour the soup back into the pot. Stir in remaining ingredients and heat for 5 minutes. Serve and garnish with chives if desired.
This is the perfect recipe for a rainy day.
When my husband and I got married we got a Southern Living Cookbook as a gift. As a vegan my first thought was- what am I supposed to do with this?
My answer:
Make it vegan.
