Tuesday, November 16, 2010

Cauliflower Soup (La Dolce Vegan cookbook)

Cauliflower Potato Soup with Nutmeg: Sarah Kramer

1 small onion, choped
1 large carrot, chopped
1 T. olive oil
2 cups vegetable stock
1 medium potato, chopped
2 cups cauliflower, cut into bite-sized pieces
1/2 t. ground cumin
1/4 t. ground nutmeg
1/4 t. salt
1/4 t. ground black pepper
1 cup almond or soy milk

In a medium soup pot on medium heat, saute' the onions and carrots in oil until the onions are translucent. Add the vegetable stock, potatoes, cauliflower, cumin, nutmeg, salt and pepper. Bring to a boil, then reduce heat. Simmer for 10-15 min. or until the potatoes are cooked. Stir in "milk" and with a hand blender or food processor, blend half or all of the soup until smooth . Return to pot, reheat, and serve.

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