Creamy Cauliflower Soup

 If you know me, I LOVE cauliflower!  And I LOVE cauliflower soup!  I think my daughter loves it even more!! She was begging for it, so I made some...but tried adding some new spices and rice milk and ended up with another version! It turned out really smooth and creamy.  So here is my latest version of cauliflower soup...it has a luscious, velvety texture with lots of good spices!

Creamy Cauliflower Soup

1 T EVOO

1 medium onion, chopped

2 cloves garlic, minced

1/2 bunch celery, chopped with the leaves

1 head cauliflower, chopped

2 T fresh thyme

1/2 t herbs de provence
1/4 t Italian seasoning

salt and pepper,to taste

4 c vegetable broth
1 c rice milk
fresh parsley, chopped (optional for garnish)

Heat olive oil and sauté onion and garlic until translucent, about 5 minutes.   Add celery, cauliflower, thyme and other seasonings. Cook for 5-10 minutes until veggies are starting to get soft.  Add the broth and simmer for another 5-10 minutes or until the veggies are soft enough to pierce with a fork.  Remove from heat and purée in a blender, working in batches if necessary. (Note: use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.  Or I like to put a towel on top of lid and hold tightly while I start blending slowly.) Return puréed soup to pot and adjust seasoning if necessary. Great with a little fresh parsley on top!  We served our soup with some fresh strawberries and had a lovely dinner!!