This dairy-free “cream” soup, enhanced with any of the garnishes recommended, makes a hearty (but not heavy) introduction for a spring meal.
Recipe information
Yield
6 servings
Ingredients
Garnishes (choose any 2 or 3)
Preparation
Step 1
Heat the oil in a soup pot and add the onion. Sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Step 2
Add the water with bouillon cubes, cauliflower, potatoes, seasoning, and cumin. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 20 minutes, or until the vegetables are tender. Remove from the heat.
Step 3
Transfer the vegetables to a food processor or blender with a slotted spoon and puree, in batches if necessary, until smooth. Puree about half of the beans with each batch of vegetables. Transfer the puree back into the soup pot, stirring it back into whatever liquid remains. Or add all the beans to the soup pot, insert an immersion blender, and process until the soup is smoothly pureed.
Step 4
Stir in enough rice milk to give the soup a medium-thick consistency, then add the creamer. Season with salt and pepper. If time allows, let the soup stand off the heat for 1 to 2 hours, then heat through before serving. Top each serving with 2 or 3 of the garnishes.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 206
Step 7
Total fat: 5g
Step 8
Protein: 9g
Step 9
Fiber: 7g
Step 10
Carbohydrate: 35g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 126mg
