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Christian Vegetarian Association Presents:
Take Heart!

Creamy Cauliflower Vegan Soup http://www.cookingcache.com/ 

Serves: 4


28 oz vegetable broth

1 large head cauliflower -- washed and sliced *see note

1 med potato -- peeled and diced

1 med onion -- diced

2 tsp vegetarian bouillon

1 cup plain soy milk

1/4 tsp nutmeg

salt and white pepper -- to taste


- Combine vegetables, broth and bouillon in a large pot. Bring to a boil and then reduce to simmer. Cook until the vegetables are soft (20-30 minutes).

- Puree (in blender, food processor, or with hand-held blender). (I pureed about 2/3 of it totally, and the other 1/3 I just "pulsed" in the blender so it was left a bit chunky.) Return to pan, add remaining ingredients and heat to desired serving temperature.

Your question and comments are welcome

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