This was a very fast, simple and hearty soup recipe from the Betty Crocker Vegetarian cookbook
In a sauce pan melt
1 Tbsp butter
Add
1/2 cup chopped onion
cook until translucent
Add
1 Tbsp flour
1tsp salt
In a separate bowl mix
3 cups plain soy milk
2 tsp corn starch
Add to the onion mixture and stir.
Add
3 cups cauliflower florets (or 3 cups broccoli florets, or a combo of both.)
Cook over medium heat until the vegetables are soft. (Be careful that it doesn't boil over. Burned soy milk is a dickens to get of a stove top ;})
Add
1 1/2 cup shredded Cheddar Cheese (6 oz)
Stir and heat until the cheese melts. Serve with your favorite dinner bread and some peas. (I mixed my peas into the soup at the table and it was delicious.)
The whole time start to finish is 30 minutes.
This is a blog chronicling my attempt to be a vegetarian for one summer and a later attempt to go low-fat vegan. It includes recipes and reflections on the experience.
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