This is bar none my favorite soup. It’s yummy, healthy and really easy to make. And what’s even more fantastic about is that my mom and I just made up the recipe on the fly.
Ingredients:
- 1 head cauliflower, chopped up
- 1 container soft tofu
- 1/2 cup soy milk (make sure you’re using unsweetened) (Note: used 1 cup – too much)
- 4 cups vegetable stock (Note: used 5 cups – too much)
- 2 leeks, white parts only, or one whole leek, chopped
- 1 tablespoon olive oil
- 2 cloves garlic
- Dash cayenne pepper
- Salt and pepper to taste
Directions:
- Heat olive oil in the bottom of a large soup pot. Add leeks and saute until soft. Add garlic.
- Add vegetable stock and cauliflower
- Simmer until cauliflower is soft
- In a separate bowl, combine tofu and soy milk and mix with stick blender until smooth, then add to soup
- Use stick blender to mix everything until creamy
- Add salt, pepper and cayenne to taste
Variations: added 1/3 cup frozen peas before blending and cooked wild rice after. Yummy. Or add a chopped potato in with the cauliflower.
It’s too bad because I really liked both making and eating this crust.
