Cream of Cauliflower Soup
½ cauliflower, broken into florets, stem removed
1 cup soy milk
2 cups of water
1 tsp allspice
½ tsp nutmeg
1 shallot, finely sliced
1 tsp salt
1 tbsp vegetable stock powder
4 slices of your favourite sourdough bread
Add the cauliflower florets to a saucepan with 2 cups of water and the vegetable stock powder. Add the allspice and nutmeg, then stir well and bring to the boil. Cover and simmer for 15 minutes. When cooked, place into a blender to make into a smooth soup. Add 1 cup of soy milk and then reheat if required. Season with salt and pepper to taste. Serve topped with chopped shallots and freshly sliced sourdough bread.
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