Cauliflower Soup

I found this Austrian recipe for cauliflower soup interesting because most soups I've encountered made with cauliflower are pureed. Here, the vegetables are simply rendered tender but left whole in a yummy broth.

Melt 1 tablespoon vegan butter (such as Earth Balance) in a saucepan; add 1 cup finely chopped onion and cook for 4 minutes, stirring occasionally.

Add 2 and 1/4 cups cauliflower florets, 1 and 1/2 cups diced and peeled baking potato, 1/4 cup finely chopped carrot, and 1/2 tsp. caraway seeds. Cook for 6 minutes, stirring frequently - the cauliflower should be just starting to brown.

Pour in 3 cups vegetable broth and bring to a boil, then reduce heat and simmer for 20 minutes.

Add 1/4 tsp. salt and just a dash of black pepper before serving. You can make this soup a little bit ahead of time, but it's best if you serve it on the day you make it - double the above quantities easily to feed a larger crowd! 1 and 1/2 cups makes a serving of 170 calories.

Cost:
onion $1.22
cauliflower $4.50
baking potato $0.84
carrot $0.23
vegetable broth $3.49

Note: There's a new non-dairy frozen dessert on the market! At least, it's the first time I've noticed Almond Dream next to the Soy Dream and Rice Dream in the freezer section. I currently have a query into the company to make sure the Almond Dream line is vegan, but I can't imagine it wouldn't be, so enjoy!