Life is like the ocean
It can be calm
or still,
and rough
or rigid,
but in the end,
it is always beautiful
Recipe courtesy of
Danielle Oberosler
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| Prep: Heat the oil in a soup pot and add the onion. Saute over medium-low heat until translucent. Add the garlic and continue to saute until both are golden. Add the water with bouillon cubes, cauliflower, potatoes, seasoning, and cumin. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 20 minutes, or until the vegetables are tender. Remove from the heat. Transfer the vegetables to a food processor or blender with a slotted spoon and puree, in batches if necessary, until smooth. Puree about half of the beans with each batch of vegetables. Transfer the puree back into the soup pot, stirring it back into whatever liquid remained. Or add all the beans to the soup pot, insert an immersion blender, and process until soup is smoothly pureed. Stir in enough rice milk to give the soup a medium-thick consistency, then add the creamer. Season with salt and pepper. If time allows, let the soup stand off the heat for 1 to 2 hours, then heat through before serving. Top each serving with 2 or 3 garnishes. This is one of my favorite soups . . . m - m - m . . . Yield: 6 servings Calories [per serving]: 206 Carbohydrates [per serving]: 35 grams  |