I just realized that I have not posted a recipe in over a month!
This is a very easy soup recipe that I make fairly often. It’s a nice alternative to cream of broccoli soup and can easily be made vegan by substituting non-dairy milk and cheese.
1 small onion, chopped
3 gloves of garlic, minced
2 tablespoons of flour
3 1/2 cups of vegetable broth
1 head of cauliflower, cut into florets
1 large Idaho potato, cubed
1/4 -1/2 cup of milk or non-dairy milk (I use So Delicious Coconut Milk)
3/4 cup cheddar cheese (or non-dairy cheese)
1-2 tablespoons of olive oil
Salt & pepper to taste
1. Heat the olive oil in a large pot on low to medium heat. Saute onion and garlic until tender, about 10-15 minutes. Stir in the flour and cook for another minute.
2. Add the broth, cauliflower, and potato. Cover and cook on low heat for about 45 minutes.
3. Puree the soup in a blender or by using a hand blender. Stir in the cheese, until it is completely melted. Add salt and pepper.
*Adapted from 1,001 Low-fat Vegetarian Recipes by Sue Spitler