Ingredients:
- 1 tbsp vegan margarine
- 2 cloves garlic, minced
- 1 onion, diced
- 1 potato, diced
- 1 head cauliflower, chopped
- 3 cups vegetable broth
- 2 bay leaves
- salt and pepper to taste
- dash nutmeg
- grated soy cheese (optional)
Preparation:
In a large soup or stock pot, sautee the onion and garlic in the vegan margarine for 3 to 5 minutes, or until onions are soft.Add the potato and cauliflower and cook for a few more minutes, stirring frequently.
Add the vegetable broth and bay leaves and bring to a simmer. Cover and allow to cook for 25 - 30 minutes.
Remove the bay leaves, then transfer soup to a blender and puree. Season with salt, pepper and nutmeg and re-heat if needed. Top with grated vegan cheese, if desired.
Makes four servings.
Nutrition Facts:
Without soy cheese, this recipe provides approximately:
Calories: 100, Calories from Fat: 19
Total Fat: 2.1g, 3%, Saturated Fat: 1.7g, 8%
Cholesterol: 0mg, 0%
Sodium: 607mg, 25%
Total Carbohydrates: 14.7g, 13%
Dietary Fiber: 3.1g, 12%
Sugars: 3.6g
Protein: 6.2g
Vitamin A 1%, Vitamin C 69%, Calcium 4%, Iron 6%, Based on a 2000 calorie diet
