This dairy-free “cream” soup, enhanced with any of the garnishes recommended, makes a hearty (but not heavy) introduction for a spring meal.

　　

Ingredients

6 servings

　　1 tablespoon olive oil

　　1 cup chopped onion

　　2 to 4 cloves garlic, minced

　　4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)

　　1 large head cauliflower, coarsely chopped

　　2 medium potatoes, peeled and diced

　　2 teaspoons salt-free seasoning (see page 4 for brands)

　　1 teaspoon ground cumin

　　1 cup canned great northern beans or cannellini, drained and rinsed

　　1 1/2 to 2 cups rice milk, or as needed

　　1/4 cup Silk creamer

　　Salt and freshly ground pepper to taste

　　

Garnishes (choose any 2 or 3)

Steamed, finely chopped broccoli florets (about 1 cup)

　　Steamed chopped spinach (about 1 cup)

　　Steamed fresh green peas (about 3/4 cup)

　　Steamed red bell pepper strips (from 1 medium bell pepper)

　　

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

　　Vegan Soups and Hearty Stews for All Seasons