1 head cauliflower, chopped
3 celery stalks, chopped
1 medium onion, chopped
2 white potatoes, chopped
strong vegetable broth, as needed
1 teaspoon herbs de provence
1 bay leaf
1 teaspoon celery flakes, optional
1-2 cups plain nondairy milk, as needed (I use soy)
1 tablespoon nutritional yeast, optional
salt and pepper, to taste
1. Add all vegetables to large pan. Add enough vegetable broth until the vegetables are just covered. Add the bay leaf, herbs de provence and the celery flakes, if using.
2. Boil the vegetables until the potatoes and cauliflower are soft, about 20 minutes. Try to mash as much cauliflower as you can using a fork.
3. Turn off the heat. Slowly add milk. Add to taste. Start by adding 1 cup and then taste. Add another if the soup is too strong. Add the nutritional yeast, if using. Season to taste.
Serve with a baguette and vegan margarine.
Source of recipe: This soup is delicious, easy, and nutritious. It was adapted from my mother's own dairy recipe that I grew up with.