Cream of Cauliflower Soup

Last weekend we had a great NON-VEGAN dinner with ten friends at Talula’s Table in Kennett Square (http://talulastable.com/tt/) – an eight course chef’s tasting menu with all sorts of exotic goodies. But one of the best experiences was a very simple cauliflower soup, which we’re recreating tonight with our own recipe. We’ve added fresh grated ginger and dill to the mix, to give it our own special taste, while we await the snow. PS Our bodies told us the next day that vegan was a good choice for us. The meal was delicious, the after-effects were not…. ~ Will and Glyn
Cream of Cauliflower Soup

1 medium onion, diced
1 large clove garlic, minced
1 large stalk celery, diced
2 tbsp. olive oil
4 c cauliflower florets
1 carrot, cut sliced
1 parsnip, sliced
4 c vegetable broth
1 tbsp. freshly grated ginger
1 tsp dried dill (plus more for garnish)
1 c almond or soy milk
¼ c chopped walnuts

Sauté the onion, garlic and celery in the olive oil until translucent. Add the carrots, parsnips and cauliflower along with the broth. Add the ginger and the dill. Bring to a boil, reduce heat, cover and cook for 30 minutes or until the vegetables are tender.

In small batches, puree in a blender or food processor. Stir in the almond or soymilk. Adjust the seasoning adding salt and pepper to taste. Garnish with dill and chopped walnuts