Ingredients:
- 1 large head of cauliflower
- 3 T all-purpose flour
- 3 ¼ cups “chicken” flavor stock
- ¼ tspn pepper
- ¼ tspn nutmeg
- 2 ¼ cups soy milk
Preparation:
1. Dissolve flour in stock. Place in large pot.
2. Add cauliflower, pepper and nutmeg. Heat over medium heat until cauliflower becomes quite soft. This will take approximately 30 minutes in a traditional pot, or less than 5 minutes in a pressure cooker
3. Use an immersion blender to puree the soup.
4. Add the soy milk and heat thoroughly.
