1 head of cauliflower
1 large leek
2 celery stalks
3 cups of vegetable stock
1 to 1 1/2 cups of soy milk, optional
black pepper to taste
All you have to do is is chop up the veggies and prepare the stock and place these ingredients together in a relatively large pot. Bring to a boil, and simmer for about 20 minutes or until the veggies are tender. For a smooth consistency, puree the soup, and return to a simmer. For a creamier consistency, add the soy milk. Mix in until heated through. Serve with crusty bread. It is so good and low fat. Serves 4 to 5.
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