Creamy Cauliflower & Potato Soup

• 1 Tablespoon soybean oil
• 1 small onion, diced
• 3 cups chopped cauliflower
• 1 cup diced white potatoes
• 2 cups vegetable or chicken broth
• 2 cups plain soy milk
• 2 Tablespoons chopped parsley
• 1 teaspoon lemon zest
• 1 teaspoon chopped garlic
• Salt and pepper to taste
  •

1. Heat soybean oil in large saucepan over medium heat.
2. Add onions, and cook for 2–3 minutes until soft.
3. Add cauliflower, potatoes and broth. Cover, and cook for 8 minutes until very tender.
4. Place mixture in food processor. Process 1 minute until smooth.
5. Return to saucepan and heat over medium heat.
6. Add soy milk and cook, stirring occasionally, until soup begins to simmer. Season the soup with salt and pepper as desired.
7. Ladle into bowls. Top with parsley, lemon zest and garlic.
   •

Makes 6 servings

Nutrition per serving (1 bowl): 120 calories, 6 g protein, 15 g carbohydrate, 4 g fiber, 4.5 g fat, 0.5 g saturated fat, 0 cholesterol, 210 mg sodium

Source: Soyfoods Guide 2015 (This and other delicious recipes can be found online at SoyConnection.com)