Cream of Cauliflower Soup
We had a delicious par-baked loaf of artichoke bread that my parents brought us from Pescadero. It was just begging to be paired with a simple, creamy soup.
In a large soup pot, melt a tbsp of Earth Balance vegan buttery stick and 1/4 cup water. Add in a small white onion, diced, 2 cloves of freshly minced garlic, a couple dashes of freshly ground nutmeg and a full head of cauliflower, chopped coarsely. Heat until boiling then simmer for 15 minutes or until cauliflower is tender.
Transfer cauliflower solids to a food processor and blend until smooth. Return it to the pot and stir, adding in 1/2 cup of soy milk and coarse black pepper and sea salt to taste. Garnish with paprika and a sprig of fresh rosemary or whatever else you think would look nice. Some thinly minced chives would also look fantastic.