Cream of Cauliflower Soup

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We love soup in winter, spring, summer, and fall. And this is a perfect any-weather soup! It's hearty, delicious, and the fact that cauliflower has so many health benefits is a bonus!

1 tablespoon olive oil
1 cup chopped onion
4 cloves garlic, minced
4 cups water
2 tablespoons Better Than Bouillon No Chicken Base
1 large head cauliflower, rough chopped
2 medium potatoes, peeled and diced
1 teaspoon ground cumin
1 teaspoon kosher salt
1 15-ounce can great northern beans, drained and rinsed
1/2 cup non-dairy milk
1/3 cup non-dairy creamer
salt and freshly ground black pepper

Heat the oil in a soup pot over medium heat and saute the onion until it is translucent. Add the garlic and continue to sauté another minute or two.

Add the water, bouillon, cauliflower, potatoes, cumin, and salt. Bring the mixture to a rapid boil, lower the heat to medium-low, cover, and simmer gently for 15 to 20 minutes or until the vegetables are tender. Remove the pot from the heat. With a slotted spoon, take out a few cauliflower pieces and set them aside. Stir the beans into the soup mixture.

Place an immersion blender in the pot and mix until the soup is smooth and creamy. If you don't have an immersion blender, cool the mixture slightly, then transfer the vegetables to a food processor or a blender, blending until you get the right consistency. Do this in batches if necessary. But be careful - the mixture will be hot!

Once the soup is blended and smooth and creamy, stir in the non-dairy milk and creamer, and return the reserved cauliflower pieces to the pot. Season the soup with salt and pepper to taste.

If time allows, let the soup stand cover the heat for 1 to 2 hours, then reheat thoroughly before serving.

Garnish individual servings with fresh dill, parsley, or chives and croutons.

Beans (canned)
Milk (non-dairy)
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