I am a sucker for those really rich soups, cream of this and that was always my favorite. Now that I am on the kicking dairy business I had to come up with a modified cream soup-this one is a contender for sure!
3 inch strip kombu a couple tablespoons safflower oil 1 yellow onion chopped 6 cloves of garlic chopped 5 carrots 1 large potato 1 tablespoon vegetarian bouillon 1 head cauliflower 3/4 cup raw cashews 2 tablespoons raw miso 3-4 tablespoons nutritional yeast
Saute first four ingredients until translucent. Add chopped carrots and potatoes and six cups water and bouillon . In a separate pan, steam cauliflower until tender. Simmer soup until veggies are tender. Add cashew, miso, and most of the cauliflower. Blend together mixture and then put back in pan. Add yeast, stir and enjoy-we sure did!
Oh and the topping is toasted pumpkin seeds with chili powder, tamari and a tiny bit of liquid smoke.