Laun/Pruett Recipe Collection
Vegan Cauliflower soup

1/4 c. Chopped leek
2 Tbs. olive oil
2 Tbs. Flour
2 1/2 c. vegetable broth
2 c. Cauliflower (I roasted the cauliflower first but you can just add it)
1 1/4 c. coconut milk
hot pepper sauce to taste
Salt
pepper

In a large saucepan, saute onion in olive oil until soft, not brown. Stir in flour. Gradually add broth and cauliflower. Bring to a boil and simmer 15 to 30 minutes (until cauliflower is tender)...(Usually cook about 20 min.) Puree in blender (in batches if necessary, or use an immersion blender). Return to sauce pan and add milk. Season with salt, pepper, and cayenne to taste. Heat through.

Yield: 4-6 servings.


* Adapted from a Recipe Contributed by Marcy

Recipe Contributed by Mary Ann Laun