cauliflower soup

This was inspired by the simplicity of Cream of Asparagus Soup from VegCookingBlog and my love of curry and cauliflower. With a little less broth and the addition of curry and turmeric, this is another creamy, mild, vegan lunch or dinner.  The leftovers become even brighter because of the turmeric.

Ingredients:

1 medium onion, diced

1 head cauliflower, cut into small florets

Four cups vegetable broth

Juice of half a lemon

1 Tablespoon curry powder

1 Teaspoon turmeric

½ cup non-sweetened plain soymilk

Directions:

Coat bottom of soup pot with non-stick spray. Cook onion over medium heat, until translucent, about 5 minutes.  Add cauliflower, broth, curry powder and turmeric. Stir and cover to simmer for 25 minutes or until the cauliflower is very soft. For the broth, I used low-salt vegan bullion and water and was very satisfied with the flavor. Blend with a hand immersion blender or blender. With the immersion blender, I found that it did not become completely smooth, but I really liked it that way, with small florets of cauliflower throughout. Stir in lemon juice and soymilk. Serve immediately.