Wednesday, September 10, 2008

Creamy Cauliflower and Potato Soup

I was out all day taking my father in law to see the sights and after a really big lunch, I planned to make something kind of light for supper. This soup was really simple and deliciously creamy.

Creamy Cauliflower and Potato Soup

2 TB olive oil
1 onion, chopped
3 ribs celery, sliced
2 cups cauliflower, chopped
3-4 small to medium russet potatoes, peeled and chopped
4 cups vegetable broth or water
unsweetened soymilk (a good brand: Kikkoman Pearl)
salt and pepper to taste
dash of paprika

Heat olive oil in a soup pot on medium high heat. Add onion and celery and saute until soft. Add cauliflower and potatoes and stir for a few minutes. Add veggie broth or water and bring to a boil. Cover and let simmer for 20 minutes or so until the vegetables are very soft. Mash with a potato masher if you like to break them down even more. Then add enough soymilk until you get the right consistency of creaminess (about 1/2 cup or more). Blend 3/4 of the soup in a blender until smooth and add back to the pot. Heat through and season with salt and pepper to taste and paprika. Serve hot.


LeAnne said...

Oh, Kim. You've gone and done it again. You make my tummy rumble! We will definitely have to cook together one of these days. I visit CA every so often so we'll need to set that up!

kmouse said...

Definitely! Or even visiting some good vegan restaurants which I don't get to do often as I'd like.