Cauliflower & Artichoke Soup
2 tablespoons vegan margarine (I use Earth Balance)
2 tablespoons grapeseed oil
1/4 teaspoon red pepper flakes
1 (15-ounce) can artichoke hearts, chopped
1 large head of cauliflower, chopped
1 small red onion, chopped
3 to 4 cloves garlic, chopped
1/2 can coconut milk
1/2 cup soy or almond milk
salt, to taste
pepper, to taste
1. In a soup pot, melt margarine in grapeseed oil. Add red pepper flakes.
2. Add artichoke hearts, cauliflower, red onion, and garlic to pot. Add enough water to just cover the veggies. Cook covered with lid over medium-high heat until cauliflower is very tender, about 15 minutes.
3. Put mixture into blender, working in batches if you need to....and be careful since its hot! Add coconut milk and soy/almond milk. Blend until smooth.
4. Return to pot and re-heat. Season to taste with salt and pepper.
Source of recipe: I came up with this when I needed to use up some cauliflower, and it was so good, I had to share!