This recipe was inspired by a vague memory of a soup using cauliflower and soya milk in The Vegan Cookbook by Alan Wakeman and Gordon Baskerville. However, checking afterwards revealed that I've used different ingredients and a different method...I think my version is better ;-) You will need a blender and either home-made stock or a good stock powder.
1. Place everything into a saucepan and bring gently to the boil, stirring.
2. Simmer uncovered (it tends to boil over otherwise) for about 15 minutes, stirring occasionally, until the vegetables are soft.
3. Puree in a blender, reheat if necessary and serve.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added some time in 1997 - comments and questions to Kake L Pugh (email@example.com).