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1
Heat the oil in a soup pot and add the onion.
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2
Saute over medium-low heat until translucent.
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3
Add the garlic and continue to saute until both are golden.
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4
Add the water with bouillon cubes, cauliflower, potatoes, seasoning, and cumin.
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5
Bring to a rapid simmer, then lower the heat.
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6
Cover and simmer gently for about 20 minutes, or until the vegetables are tender.
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7
Remove from the heat.
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8
Transfer the vegetables to a food processor or blender with a slotted spoon and puree, in batches if necessary, until smooth.
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9
Puree about half of the beans with each batch of vegetables.
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10
Transfer the puree back into the soup pot, stirring it back into whatever liquid remains.
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11
Or add all the beans to the soup pot, insert an immersion blender, and process until the soup is smoothly pureed.
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12
Stir in enough rice milk to give the soup a medium-thick consistency, then add the creamer.
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13
Season with salt and pepper.
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14
If time allows, let the soup stand off the heat for 1 to 2 hours, then heat through before serving.
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15
Top each serving with 2 or 3 of the garnishes.
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16
Per serving:
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17
Calories: 206
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18
Total fat: 5g
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19
Protein: 9g
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20
Fiber: 7g
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21
Carbohydrate: 35g
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22
Cholesterol: 0mg
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23
Sodium: 126mg
