Curried Cauliflower-Cheese Soup

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 medium celery stalks, diced
• 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
• 3 medium potatoes, peeled and diced
• 1 medium head cauliflower, finely chopped
• 2 teaspoons good-quality curry powder, more or less to taste
• 1 1/2 to 2 cups rice milk, or as needed
• 1/4 cup Silk creamer
• 1 cup steamed fresh or thawed frozen green peas
• 2 to 3 tablespoons minced fresh dill or 2 teaspoons dried
• 1 cup firmly packed grated Monterey Jack or mozzarella-style nondairy cheese
• Salt and freshly ground pepper to taste

1. Heat the oil in a soup pot.
2. Add the onion and celery and saute over medium-low heat until both are golden.
3. Add the water with bouillon cubes, potatoes, cauliflower, and curry powder.
4. Bring to a rapid simmer, then lower the heat.
5. Cover and simmer gently for about 20 to 25 minutes, or until all the vegetables are tender.
6. Remove from the heat.
7. With a slotted spoon, transfer half of the solid ingredients to a food processor or blender.
8. Process until smoothly pureed.
9. Stir back into the remaining soup.
10. Or insert an immersion blender into the soup and process until about half of the ingredients are pureed.
11. Add just enough rice milk to give the soup a slightly thick consistency.
12. Stir in the creamer, peas, and dill, then return to low heat and bring to a gentle simmer.
13. Sprinkle in the cheese a little at a time, stirring until fairly well melted each time.
14. Season to taste with salt and pepper.
15. Simmer gently for 2 to 3 minutes longer, then serve.
16. Per serving:
17. Calories: 220
18. Total fat: 11g
19. Protein: 6g
20. Fiber: 6g
21. Carbohydrate: 27g
22. Cholesterol: 0mg
23. Sodium: 186mg

olive oil, onion, celery stalks, water, potatoes, head cauliflower, curry powder, rice milk, silk creamer, steamed fresh, fresh dill, nondairy cheese, salt

Taken from www.epicurious.com/recipes/food/views/curried-cauliflower-cheese-soup-378947 (may not work)