Creamy Cauliflower Soup.

Ingredients.
28 oz vegetable broth
1 large head cauliflower washed and sliced
1 med potato peeled and diced
1/2 tsp hing
2 tsp vegetarian bouillon
1 cup plain soy milk
1/4 tsp nutmeg
salt and white pepper to taste

Preparation.
Combine vegetables, broth and bouillon in a large pot. Bring to a boil and then reduce to simmer. Cook until the vegetables are soft (20-30 minutes).

Puree (in blender, food processor, or with hand-held blender). (I pureed about 2/3 of it totally, and the other 1/3 I just "pulsed" in the blender so it was left a bit chunky.) Return to pan, add remaining ingredients and heat to desired serving temperature.