Cauliflower Soup with Curry Powder

|  vegetarian |

for two servings

1/2 head / CAULIFLOWER
1 cup / VEGETABLE BROTH
1/2 cup / UNSWEETENED SOY MILK (with no flavor added)
1 clove / GARLIC
1 tsp / OLIVE OIL
1 tsp / CURRY POWDER
a pinch / SEA SALT

FRESHLY GROUND BLACK PEPPER to taste
EXTRA VIRGIN OLIVE OIL to taste

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1. Cut the cauliflower into small pieces. Separate stems from flowers.
2. Heat oil in a pot. Add chopped garlic. Cook until browned.
3. Add stems, curry powder and salt. Cook until soft. Turn off the heat.
4. Add broth and flowers. Puree with a blender.
5. Heat mixture. Stir constantly and add soy milk.
6. Add a little drizzle of olive oil and a little black pepper. Serve hot.

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notes:

• Avoid boiling the soup once the soy milk is added because it will foam.
• Select unsweetened soy milk with no flavors added.  PACIFIC or WILDWOOD® ORGANIC unsweetened soy milk are good. (Avoid SILK brand unsweetened soy milk.)

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adopted from Yasai no Dashidetukuru Vegetable Soup by Masaki Higuchi