Cream of Cauliflower

Ingredients:

    1/4 cup soy flour [1P]
    2 oz Gimme Lean Soy Sausage [1P]
    1 oz Shredded Soy cheese (cheddar or mozzarella) [1P]
    3 oz extra-firm tofu [1P]
    4 cups cauliflowerettes [1C]
    1 cup diced onion [1C]
    2 TBS white miso paste [1C]
    1 TBS arrowroot powder or cornstarch [1C]
    1+1/3 tsp olive oil or 2TBS tahini [4F]
    2 vegan low salt bouillon cubes
    4 Cups water
    1/2 tsp coriander (optional)

Directions:

    Place cauliflowerettes and onion in a microwave steaming dish for 5 minutes. While veggies are steaming get other ingredients cut and weighed.

    Bring 4 cups of water to boil and add the bouillon cubes. Turn heat down to a simmer.

    Puree the veggies in a blender along with the soy flour, miso, and oil.

    Transfer puree to simmering veggie water. Add the soy sausage, tofu, and soy cheese.

    Dissolve the cornstarch in a little water then add to pot.

    Turn heat off and let soup cool down a little before serving.

    Add 1/2 tsp of coriander if desired at the end. Enjoy with your favorite soup bowl!