Cauliflower and Leek Potage

• 1 large cauliflower, trimmed and chopped
• 2 medium-sized leeks, trimmed and chopped
• 3 cups Vegetable Stock
• 2 tsp. Herbes de Provence
• 2 cups unsweetened soymilk

1. Combine cauliflower, leeks, stock and herbes de Provence in large saucepan.
2. Bring to a boil.
3. Reduce heat to low, cover and cook, stirring occasionally, about 15 minutes.
4. Remove from heat, and stir in soymilk.
5. Puree soup with immersion blender or in food processor, adding more soymilk if needed for desired consistency.
6. Return soup to pot, and stir in salt and pepper to taste.
7. Serve.

cauliflower, leeks, vegetable stock, herbes, unsweetened soymilk

Taken from www.vegetariantimes.com/recipe/cauliflower-and-leek-potage/ (may not work)