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Cauliflower & Leek Potage

Recipe by: Vegetarian Times May 2005

• 1 large cauliflower, trimmed and chopped
• 2 medium sized leeks, trimmed and chopped
• 3 C vegetable stock
• 2 tsp herbs de Provence
• 2 C unsweetened soymilk

Combine cauliflower, leeks, stock and herbs in a large saucepan. Bring to a boil. Reduce heat to low and cover. Cook, stirring occasionally, about 15 minutes.

Remove from heat and stir in soymilk. Puree soup using immersion blender or food processor, adding more soymilk if needed. Return soup to pot and season with salt and pepper to taste.

Servings: 6

Calories per serving: 170  Protein - 7g  Fat - 2g  Carbohydrate - 18g  Fiber - 6g

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