Cream Of Cauliflower Soup (vegan)

Total Time: 1 hr 50 mins Preparation Time: 10 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 6
• 1 tablespoon canola oil or 1 tablespoon soy margarine
• 1 cup chopped onion
• 2 -4 cloves garlic, minced
• 1 head cauliflower, chopped into 2 " chunks
• 2 medium potatoes, peeled and diced
• 2 vegetable bouillon cubes
• 6 cups water, with 2 bouillon cubes
• 2 teaspoons salt free herb and spice seasoning mix
• 1 teaspoon ground coriander
• 1 cup canned great northern bean, drained and rinsed
• salt and pepper
• 1 cup steamed finely chopped broccoli floret
• 1 cup steamed chopped escarole or 1 cup kale
• 3/4 cup steamed fresh green peas
• 1 large red bell pepper, steamed,cut into strips (from 1 large pepper)
• 1/2 cup chopped fresh herb (such as a combination of parsley, dill, chives and oregano)

Recipe

• 1 heat the oil or margarine in a soup pot and add the onion and garlic.
• 2 saute over medium heat until the onion is golden, about 10 minutes.
• 3 add the cauliflower, potatoes, water (with vegetable bouillon cubes already mixed in), and seasonings.
• 4 there should be enough broth to cover all but about an inch of the veggies.
• 5 bring to a simmer, then simmer gently covered until the veggies are tender, about 25 minutes.
• 6 remove from the heat transfer the vegetables from the soup pot to a food processor or blender and puree in batches until smooth.
• 7 puree about half of the beans with each of the two batches of vegetables.
• 8 transfer the puree back into the soup pot, stirring it back into whatever liquid remained.
• 9 let the soup stand for 1-2 hours before serving, then heat through as needed.
• 10 ladle into soup bowls and garnish the tops with 2-3 garnishes.